Halloumi Rainbow Salad
If you’re a halloumi enthusiast, this is for you!
As an avid cheese lover, I wanted to share one of my favourite salad recipes from the FHIT program. It’s a super easy recipe to follow, with a mixture of textures to keep it fresh and exciting. Think rich, tangy and salty flavours, with a hint of sweet notes throughout.
- Halloumi Cheese – 200g
- Quinoa – 1/2 cup
- Cherry tomatoes – 1/2 cup
- Orange – 2 medium
- Pomegranate seeds – 1/4 cup
- Rocket leaves – 2 cups
- Cashews – 12 whole
- Coriander – small bunch (8g)
- Apple cider vinegar – 1 tsp
- Salt – pinch
- Black pepper – pinch
- Olive oil – 2 tbsp
Start by roasting the cashews dry in a pan until browned, then roughly chop them.
Next, peel and slice your oranges, extract seeds from the pomegranate, chop the coriander, slice the tomatoes, wash the rocket and toss all together in a bowl.
Prepare the quinoa by boiling for no more than 20 minutes, then add to the other ingredients.
Heat a griddle pan. With a dash of coconut oil or olive oil, grill your halloumi until crispy and golden brown on the outside. Then add to the other ingredients.
To finish, create a vinaigrette with 2 tablespoons of olive oil, 1 teaspoon of apple cider vinegar and a pinch of salt and pepper.
If you’re a FHIT member, don’t forget you have access to weekly meal plans, with quick, easy to follow recipes like this as part of the program. There’s also heaps of snack ideas and plenty of nutritional advice for the whole family. Want to get involved? You can find more information on FHIT via the program page here.