QUINOA, BROCCOLI, DRIED CRANBERRY & HALLOUMI SALAD

Serves 4

Ingredients:

• 1.5 cups quinoa, rinsed well

• 1 small head broccoli, finely chopped

• 2/3 cup @oceansprayanz craisins

• 1 cup mint leaves, finely chopped

• 1/2 cup flaked almonds, toasted

• 200g halloumi, cut into cubes

Dressing:

• 1 tablespoon tahini

• 1 teaspoon pure maple syrup

• 1 tablespoon apple cider vinegar

• 1/2 lemon, juice squeezed

• 1-2 teaspoons water (to thin if needed)

Method:

1. In a medium saucepan, bring water to the boil and cook quinoa according to package instructions (approx. 15 minutes). Once cooked, fluff it with a fork and let it cool.

2. In a large bowl, combine quinoa, broccoli, craisins, mint leaves, and toasted almonds. Season well with salt & pepper.

3. Place a medium frying pan over medium heat, cook halloumi cubes until they turn golden brown on all sides. Set aside.

4. For the dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and lemon juice. Adjust the consistency by adding 1-2 teaspoons of water if needed.

5. Add the warm halloumi pieces to the salad and gently toss through. Drizzle over the dressing and combine with the salad.