This is a perfect light Friday supper option courtesy of Fallon & Byrne.
Warm Beetroot & Quinoa Salad with Halloumi
357 Kcal per serving
250g pack x 1 cooked baby beetroot (diced)
200g raw quinoa (rinsed in cold water)
1 large orange (peeled and segmented, keep juice for dressing)
4 spring onions (finely chopped)
20g flat leaf parsley (roughly chopped)
30ml balsamic vinegar
200g pack x 1 Toonsbridge halloumi cheese (cut into 8 slices)
Seasoning Castillo De Canena picual olive oil (or any good olive oil)
Maldon sea salt
– To cook the quinoa, place in a pot with 500ml of water & a pinch of salt. Bring to the boil then simmer for 10-15 mins, or until all the water has been absorbed. Leave to sit for 5 minutes then fluff up with a fork.
– In another pot, heat the beetroot with the balsamic vinegar and the leftover orange juice. Fold in through the quinoa along with the spring onions and herbs, and 1 tbsp of good olive oil.
– Heat the Halloumi under a hot grill.
– To serve, split the quinoa between four bowls, and top each one with two slices of Halloumi and a few orange segments.