Halloumi, flat bean and quinoa salad
A great base for any meal and packed with protein, quinoa is a seed that is cooked and eaten like rice and related grains. Quinoa is also a great source of fibre (which helps you feel full longer), antioxidants (which help fight heart disease and cancer) and important minerals (like iron, zinc, manganese, and magnesium). Here it's topped with a fresh summer salad and haloumi.
Ingredients
Serves 4
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1 tbsp lemon juice (and a little extra for drizzling)
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3 tbsp olive oil (and a little extra for drizzling)
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350g Flat beans
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250g cherry tomatoes, cut in quarters​​
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1 handful fresh mint leaves
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1 handful fresh basil leaves
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1 handful of chives
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250g halloumi cheese
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150g quinoa
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3 Sprigs of fresh rosemary
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Salt and pepper
Method
The quinoa
Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
Use twice as much water as quinoa, then cook uncovered with rosemary sprigs and a sprinkle of sea salt until the quinoa has absorbed all the water. The cooking time will vary based on quantity.
Once the water is all absorbed, remove the pot from heat, cover it and let the quinoa steam for 5 minutes. Drizzle olive oil and add a squeeze of lemon – set aside
The salad
Put the 1 Tbsp lemon juice and 2 tablespoons of olive oil into a large bowl and season with a little sea salt and freshly ground black pepper.
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Bring a pot of salted water to the boil. Add the beans and cook until they are bright green. Quickly drain, cut diagonally into 1.5 inch pieces and toss into the lemon juice and olive oil. When the beans are cool add the cherry tomatoes, mint and basil leaves.
Cut the halloumi into 8 slices. Heat 1 tablespoon of olive oil in a frying pan over a high heat and fry the halloumi pieces on both sides until golden brown.
Using your cooked quinoa as a base spoon the bean salad into a bowl then top with halloumi and fresh chives.