Nutty Halloumi Ribbon Salad

Cooking time
Serves2 people
Nutty Halloumi Ribbon Salad

Ribbons of bright seasonal veg make the perfect bed for gently fried halloumi in this hearty salad – summer on a plate.


  • 75g quinoa
  • 35g cashews
  • 2 carrots
  • 1 courgette
  • 200g sugar snap peas
  • 150g halloumi
  • 1 lime
  • 40g honey
  • 2 tbsp brown rice vinegar
  • 175ml boiling water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: 20 mins

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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.
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