OH! Magazine - Australian Version May 2015 | Page 19

PHOODIE

PHOODIE’S HALOUMI &
QUINOA SALAD
Phoodie shares her
recipe for a delicious
haloumi salad.

www.phoodie.com.au

( OH YUM )

How to make it:
1. Cook the quinoa as per the instructions on the packet. I use tri-colour quinoa but
any will do!
2. Once cooked, spread it across a large platter to cool it ASAP.

What you’ll need:
420g haloumi
80g rocket
120g spinach
1 cup uncooked quinoa
½ bunch mint
2 mandarins
1½ cups honey roasted almonds
(available from the supermarket)
For the dressing:
3 tablespoons honey
3 tablespoons balsamic vinegar
1
/3 cup extra virgin olive oil
Salt and pepper, to taste

3. In a bowl, place the rocket, spinach, mint, mandarin segments. Set aside.
4. Slice haloumi into 1.5cm wide pieces, pat dry with paper towel and pan fry on both
sides until dark golden. No need to use any oil if using a non-stick pan. If you need
to use oil, only use a light spray to ensure cheese doesn’t stick. Once each piece is
done, set aside on paper towel.
5. To make dressing, combine honey, balsamic and oil in a bowl whisking with a fork
(or shake in a jar).
6. Toss cooled quinoa through the salad leaf and mandarin mix. Add dressing, spoon
by spoon to coat quinoa and salad mix.
7. Add nuts just prior to serving and gently toss through.
8. Top the salad with haloumi slices and a few more nuts.

( OH! MAGAZINE ) MAY 2015

19