Quinoa Salad with Halloumi

Enjoy healthy eating with this overflowing quinoa salad featuring a variety of colourful tomatoes, roasted carrots, spinach, and fresh herbs. I grill the fresh halloumi on a hot plate. Served with a zesty lemon dressing and spiced beetroot hummus.

Quinoa, various colours of carrots, green beans, cauliflower, tomato, cucumber, spinach, red beetroot, chickpeas, tahini (sesame paste), halloumi (pasteurised cow's milk), cumin, dill, parsley, chives, pumpkin seeds, lemon, homemade dressing (made from pasteurised egg yolk, mustard, sunflower oil, vinegar, white pepper, Tabasco, curry, preserved lemon), extra virgin olive oil, pepper & salt.

Allergens: koemelk, lactose, sesamzaad, sulfiet.

Microwave

Heat the halloumi (2 per person) on baking paper for 1 minute. Serve the salad (cold) with the beetroot hummus and the lemon dressing.

Oven — 200°C, 10 minMarleen's choice

Preheat the halloumi (2 per person) on baking paper for 10 minutes. Serve the salad (cold) with the beetroot hummus and the lemon dressing.

Energy87,31 kcal

Protein4,03 g

Fat6,5 g

of which saturated2,25 g

Carbohydrates2,76 g

Dietary fibre0,82 g

Salt0,44 g