Nutty Halloumi Ribbon Salad
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Prep: 20 mins
Cook: 20 mins
Ribbons of bright seasonal veg make the perfect bed for gently fried halloumi in this hearty salad – summer on a plate.
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686 kcal
(per portion)
Ingredients you'll need
  • 75g quinoa
  • 35g cashews
  • 2 carrots
  • 1 courgette
  • 200g sugar snap peas
  • 150g halloumi
  • 1 lime
  • 40g honey
  • 2 tbsp brown rice vinegar
From your kitchen
  • 175ml boiling water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Sieve
  • Pan with lid
  • Measuring jug
  • Small frying pan
  • Knife
  • Vegetable peeler
  • Spiraliser or julienne peeler
  • Small bowl
  • Whisk
  • Mixing bowl
Step by step this way
  • 1.

    Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add the quinoa. Toast for a mo over a low heat. Add enough water to cover with 1 cm extra on top. Add a pinch of salt. Cover and cook 20 mins or till all the water is absorbed.

  • 2.

    While the quinoa cooks, put the cashews in a small frying pan and toast for 2-3 mins till browned in places. Tip onto a board. Cool. Chop roughly.

  • 3.

    Peel the carrots. Carve the carrot and courgette into ribbons, using a spiraliser, julienne peeler or veg peeler. Slice the sugar snaps in half lengthways (you can eat the pods).

  • 4.

    Wipe out the pan you used to cook the cashews. Add 1 tbsp olive oil and heat. Cut the halloumi into 6 slices and fry gently for a couple of mins on each side till golden brown.

  • 5.

    Zest and juice the lime. Whisk with the honey and 2 tbsp vinegar. Toss the quinoa and prepared veg in a large bowl using your hands. Season lightly. Add the dressing and most of the chopped cashews.

  • 6.

    Share the salad between 2 plates and top with the halloumi and the rest of the cashews.

  • 7.

    Best of British^ Our courgettes are grown by Jono Smales on the beautiful Lyburn Farm. The farm lies on the northern edge of the New Forest, straddling the river Blackwater.

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