Quinoa and halloumi salad

Name: Quinoa and halloumi salad
Cook time: 1 h
Total time: 1 h
Cuisine: Mediterranean, Middle Eastern, Asian
Ingredients: 1 cup cooked quinoa; 1 block halloumi; 1 Red pepper; 1 Courgette; 6 Cherry tomatoes; 2 cups rocket; 2 tbsp toasted pumpkin seeds; Juice of 1/2 lemon; 2tbsp Olive oil; 1 tsp hot honey; 1 clove minced garlic

5 steps

Cook:1h

Updated at: Sun, 15 Mar 2026 20:22:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories713.8 kcal (36%)

Total Fat53.2 g (76%)

Carbs39 g (15%)

Sugars14.5 g (16%)

Protein34.3 g (69%)

Sodium2792.7 mg (140%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupquinoa

1 blockHalloumi

2 cupsrocket

2 Tbsppumpkin seeds

toasted

The dressing

0.5juice of lemon

2 Tbspolive oil

1 tsphot honey

1clove garlic

minced

Instructions

Step 1

Roast the Veg: Toss your chopped pepper and zucchini in a little olive oil, salt, and pepper. Roast at 200°C for about 15–20 minutes until tender and slightly charred. Throw the cherry tomatoes in for the last 5 minutes so they just begin to burst.

Step 2

Prep the Grain: While the veggies roast, cook your quinoa according to the package instructions. Pro tip: Cook it in vegetable broth instead of water for extra flavor.

Step 3

I prefer to air-fry the halloumi for 10 minutes with a little olive oil, but you can also sear it: Heat a non-stick pan over medium-high heat. Fry the halloumi slices for 1–2 minutes per side until they have a beautiful golden-brown crust. Do this right before serving so the cheese stays soft.

Step 4

Assemble: In a large bowl, toss the warm quinoa and roasted veggies with the spinach (the heat will wilt the spinach just slightly).

Step 5

Finish: Top with the golden halloumi slices, sprinkle with seeds, and drizzle the lemon-garlic dressing over everything.