Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. The flavours of warming spices, sour and sweet pomegranate, salty cheese and tangy yoghurt all dance happily together in this salad with nutty quinoa. For something different, swap the quinoa for either lentils, freekeh or barley.
- 1 cup (200 g) red or white quinoa
- 2 cups (500 ml) water
- 1 clove garlic, crushed
- 2 tbsps lemon juice
- 2 tbsps ground cumin
- 2 tsps ground coriander
- ¼ cup (60 ml) olive oil
- ½ cup fresh mint leaves, loosely packed
- 100 g baby spinach leaves
- ½ cup (75 g) sunflower seeds, toasted
- 250 g haloumi, cut into 1cm (½-inch) slices
- ¾ cup (210 g) Greek-style yoghurt
- ⅓ cup (50 g) pomegranate seeds
Bring quinoa and water to the boil in a medium saucepan, cook, covered, over low heat for 15 mins or until tender. Drain, cool slightly.
Combine garlic, juice, spices and 1 tbsp of the oil in a large bowl, season to taste. Add quinoa to bowl with mint, spinach leaves and seeds, toss gently to combine.
Heat remaining oil in a large frying pan over high heat, cook haloumi for 1 minute each side or until golden.
Serve quinoa salad topped with haloumi, yoghurt and pomegranate seeds.
TIP Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets or good green grocers. If unavailable, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will float.