How to make nutty halloumi ribbon salad

How to make nutty halloumi ribbon salad

How to make nutty halloumi ribbon salad 1

Nutty halloumi ribbon salad

Prep: 20 mins
Cook: 20 mins

75g quinoa
35g cashews
2 carrots
1 courgette
200g sugar snap peas
150g halloumi​
1 lime
40g honey
2 tbsp brown rice vinegar
175ml boiling water
1 tbsp olive oil
Sea salt
Freshly ground pepper

Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add the quinoa. Toast for a moment over a low heat. Add enough water to cover with 1cm extra on top. Add a pinch of salt. Cover and cook 20 mins or till all the water is absorbed.

While the quinoa cooks, put the cashews in a small frying pan and toast for 2-3 mins till browned in places. Tip on to a board. Cool. Chop roughly.

Peel the carrots. Carve the carrots and courgette into ribbons, using a spiraliser, julienne peeler or veg peeler. Slice the sugar snaps in half lengthways (you can eat the pods).

Wipe out the pan you used to cook the cashews. Add 1 tablespoon of olive oil and heat. Cut the halloumi into 6 slices and fry gently for a couple of mins on each side till golden brown.

Zest and juice the lime. Whisk with the honey and 2 tablespoons of vinegar. Toss the quinoa and prepared veg in a large bowl using your hands. Season lightly. Add the dressing and most of the chopped cashews.

Share the salad between 2 plates and top with the halloumi and the rest of the cashews.

Recipe from Abel & Cole (

Important This site makes use of cookies which may contain tracking information about visitors. By continuing to browse this site you agree to our use of cookies.

Social Media Auto Publish Powered By :