Warm Beetroot & Quinoa Salad with Halloumi

This is a perfect light Friday supper option courtesy of Fallon & Byrne.

Warm Beetroot & Quinoa Salad with Halloumi

Serves 4

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.


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