Quinoa & Halloumi Salad on Avocado Crema
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesThis is an amazing and nourishing salad, perfect for lunch or as a side!
Ingredients
- Salad
1 block (200g) halloumi cheese, cubed
2 ½ cups cooked tricolor quinoa
1 ½ cups cherry tomatoes, quartered
1 cup mini cucumbers, diced (2 mini cucumbers)
½ cup roughly chopped fresh mint
½ cup roughly chopped curly parsley
½ cup pomegranate seeds
- Dressing
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons sumac
½ teaspoon salt
1 clove garlic, minced
- Avocado Cream
2 ripe avocados
½ cup plain Greek yogurt
½ tablespoon lemon juice
½ teaspoon salt
- For garnish
Store-bought pita chips, crumbled
Instructions
- In a medium skillet over medium heat, cook the cheese cubes for 2-3 minutes on each side until golden brown. Transfer to a plate and let cool completely.
- Prepare the dressing by mixing all the ingredients together in a small bowl.
- Prepare the avocado cream. Add all the ingredients to a food processor and pulse for 1-2 minutes until creamy. Set aside.
- In a large bowl, combine the salad ingredients with the cooled cheese cubes. Pour the dressing over the salad and toss well. Adjust seasoning if necessary.
- To serve, spread the avocado cream on a serving plate (or on 4 shallow bowls) and top with the salad. Garnish with crumbled pita chips, extra pomegranate seeds, and a sprinkle of sumac.
