Harissa roast carrot, quinoa and haloumi salad


harissa-roast-carrot-quinoa-and-haloumi-salad

"Sprinkling the salad with a toasted seed mix adds crunch, texture and flavour."

Ingredients

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Method

Step 1

Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Place the carrot, capsicum and onion on prepared trays. Drizzle with 2 tbs of the oil. Season. Toss to combine. Roast, stirring halfway, for 35 minutes or until golden and tender.

Step 2

Meanwhile, place the red quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low and cook, covered, stirring occasionally, for 14-15 minutes or until tender. Rinse under cold running water. Drain well.

Step 3

Combine the lemon juice, harissa, honey and 25ml of the remaining oil in a bowl. Season.

Step 4

Place the roast vegies, quinoa, herbs and half of the dressing in a large bowl. Gently toss to combine.

Step 5

Heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook the haloumi, turning, for 3-4 minutes or until golden. Transfer to a plate. Add the remaining oil. Add the seed mix. Cook, stirring, for 1 minute or until toasted. Top salad with haloumi, drizzle with remaining dressing and sprinkle with seed mix.

source taste

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