Harissa roast carrot, quinoa and haloumi salad

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Sprinkling the salad with a toasted seed mix adds crunch, texture and flavour.

  • Nutrition
Energy
2105kJ
Fat saturated
10.00g
Fat Total
32.00g
Carbohydrate sugars
g
Carbohydrate Total
30.00g
Dietary Fibre
7.00g
Protein
21.00g
Cholesterol
mg
Sodium
mg

All nutrition values are per serve.

  • Method
  1. Step 1

    Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Place the carrot, capsicum and onion on prepared trays. Drizzle with 2 tbs of the oil. Season. Toss to combine. Roast, stirring halfway, for 35 minutes or until golden and tender.

  2. Step 2

    Meanwhile, place the red quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low and cook, covered, stirring occasionally, for 14-15 minutes or until tender. Rinse under cold running water. Drain well.

  3. Step 3

    Combine the lemon juice, harissa, honey and 25ml of the remaining oil in a bowl. Season.

  4. Step 4

    Place the roast vegies, quinoa, herbs and half of the dressing in a large bowl. Gently toss to combine.

  5. Step 5

    Heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook the haloumi, turning, for 3-4 minutes or until golden. Transfer to a plate. Add the remaining oil. Add the seed mix. Cook, stirring, for 1 minute or until toasted. Top salad with haloumi, drizzle with remaining dressing and sprinkle with seed mix.

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