A great combination with the Lamb and feta meatball flatbreads. My colleagues at BUX munched their way through this healthy lunch, some of them even came back for thirds… We did skip the haloumi in this recipe. The reason why was because we just did not order it. So improvising is a great thing, skipping another. The dish tasted still very nice but I cannot wait to let the haloumi join in the next time, just to make it perfect. -enjoy-
INGREDIENTS Serves 2
1½ cups (285g) white quinoa
3 cups (750ml) water
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 teaspoon extra virgin olive oil
200g haloumi, cut in half
150g sugar snap peas, trimmed, blanched and halved
3 baby cucumbers (cukes), quartered
1 avocado, sliced
lemon wedges, to serve
⅓ cup (95g) natural Greek-style (thick) yoghurt
½ cup mint leaves
½ cup flat-leaf parsley leaves
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
sea salt and cracked black pepper
Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the quinoa is cooked and water has been absorbed. Set aside to cool slightly.
To make the yoghurt dressing, place the yoghurt, mint, parsley, vinegar, mustard, salt and pepper in a small food processor and process until smooth. Set aside.
Place the quinoa, parsley, mint and half the dressing in a large bowl and toss to combine. Heat the oil in a small frying pan over medium heat. Add the haloumi and cook for 1–2 minutes each side or until golden. Remove from heat and slice.
Divide the quinoa, sugar snap peas, baby cucumber, avocado and remaining dressing between the plates. Top with the haloumi and serve with lemon wedges.