Halloumi & Quinoa Bowl with Lemon-Tahini Dressing
Crisp-edged halloumi over a quinoa base with roasted peppers, cucumber, olives and a creamy lemon-tahini drizzle. 25 minutes of Mediterranean-bowl bliss, no plate-juggling.
25 minEasy~496 kcal / servingMediterranean
Contains dairyContains sesame
Nutrition
496 kcal
Calories
39 g
Protein
41 g
Carbs
20 g
Fat
Estimated, per serving
Good to know
Contains dairyContains sesame
Ingredients · per serving
- ½ medium Cucumber
- 1 medium Lemon
- to taste Fresh parsley
- 1 medium Red bell pepper
- 1 clove Garlic
- 40 g Kalamata olives
- 2 tsp Olive oil
- 150 g Halloumi
- ¼ tsp Sumac
- 75 g Quinoa
- 2 tbsp Tahini
- 100 g Cherry tomatoes
- to taste Salt
Instructions
- Rinse the quinoa under cold water. Combine with 150ml water in a small pot, pinch of salt. Bring to a boil, cover, lower to lowest heat, cook 12 minutes. Off the heat, rest covered 5 minutes. Fluff with a fork.
- Slice the red pepper into 2cm strips. Toss with 1 tsp olive oil and a pinch of salt. Roast under a hot grill (or in a 220°C oven) for 8-10 minutes until blistered and softened.
- Slice the halloumi into 1cm slabs. Pat dry with kitchen paper (wet halloumi steams instead of crisping).
- Heat 1 tsp olive oil in a non-stick pan over medium-high heat. Lay in the halloumi slices. Fry 90 seconds per side until deep gold and crispy at the edges. Lift onto a plate.
- Make the dressing: whisk the tahini, lemon juice, garlic, a pinch of salt and 3 tbsp warm water in a small bowl until smooth. Add more water 1 tsp at a time if too thick — should be pourable.
- Halve the cherry tomatoes. Slice the cucumber.
- Plate the quinoa as a base. Pile on the halloumi, roasted pepper, cherry tomatoes, cucumber and olives. Drizzle the lemon-tahini generously over the lot. Scatter chopped parsley and a final pinch of sumac if you have it.
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