Quinoa, Mango, Avocado & Halloumi Salad
Quinoa, Mango, Avocado & Halloumi Salad
Rate this RecipeIngredients
- 1 cup quinoa white
- 2 lebanese cucumbers diced
- 1 mango large, diced
- 1 avocado large, diced
- 1/2 cup dill roughly chopped
- 200 g halloumi cheese cut into cubes or strips
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 lime large, juice squeezed
- 1 tablespoon honey
- 1 jalapeño deseeded & finely chopped (optional)
- sea salt & cracked black pepper
Instructions
- Rinse the quinoa well under cold water using a strainer. Bring a saucepan of water to the boil. Add the quinoa, reduce the heat to very low and simmer for 15 minutes, or until the quinoa is cooked with a nutty bite. Drain and let it come to room temperature. Fluff with a fork.
- For the dressing: Whisk together all the ingredients in a bowl. Season well and adjust to taste.2 tablespoons extra virgin olive oil, 1 lime, 1 tablespoon honey, 1 jalapeño, sea salt & cracked black pepper
- Place the quinoa, cucumber, mango, avocado and dill in a large bowl. Combine gently. Season well.1 cup quinoa, 2 lebanese cucumbers, 1 mango, 1 avocado, 1/2 cup dill
- Pan-fry the halloumi in the olive oil for 2–3 minutes each side. Pour in a quarter of the salad dressing in the last 30 seconds and rub it into the halloumi. Remove and add to the salad. Drizzle over the remaining dressing, adding enough to just coat the salad, then toss together.200 g halloumi cheese, 1 tablespoon extra virgin olive oil
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