Katie Quinn7 Comments

Quinoa + lentil salad with asparagus, mint + haloumi

Katie Quinn7 Comments
Quinoa + lentil salad with asparagus, mint + haloumi

Haloumi is a great source of calcium and a good low-fat cheese to include in salads, I love that it's 'meaty' and substantial, albeit a little squeaky texture. It's especially wonderful when sliced and pan fried. For something different, I marinate a whole block of haloumi in lime juice, then pan fry it whole, before slicing and serving, it turns out seared and crispy on the outside with a smooth and creamy center.

Serves 2 as a main or 4 as a side


200g puy lentils
1 tbsp olive oil
1 tbsp red wine vinegar
Sea salt + freshly ground black pepper
100g quinoa, rinsed well
16 spears asparagus, woody ends removed, spears cut into 2.5cm pieces
1 x 180g piece haloumi, cut into thin strips
Juice + finely grated zest of 2 limes, plus extra lime cheeks, to serve
1 punnet (250g) cherry tomatoes, quartered
3 spring onions, trimmed + finely sliced
1 long green chilli, deseeded, thinly sliced
1 large handful mint leaves, very roughly chopped
Crusty bread, to serve


Place the lentils and 750ml cold water in a small saucepan, bring to the boil, the reduce the heat an simmer over a low heat for 25 minutes until cooked (they should be slightly soft yet still al dente and nutty in texture). Drain, then run under cold water to rinse. Transfer to a large bowl and set aside to cool completely before adding the olive oil and red wine vinegar and seasoning well with salt and pepper.

Meanwhile, place the quinoa and 500ml cold water in another small saucepan, bring to the boil, then reduce the heat to a low and cook for 10-15 minutes until all the water has been absorbed and the grains appear translucent. Remove from the heat, fluff up the grains with a fork and transfer to the bowl with
the lentils.

Half fill a small saucepan with water, bring to the boil and add the asparagus. Cook for 2-3 minutes until al dente, then drain and plunge immediately into a bowl or iced water. Drain again and add to the bowl with the lentils and quinoa.

Heat a chargrill pan over a medium heat and add the haloumi to the pan. Drizzle the lime juice over the cheese and sear for 2-3 minutes until golden brown all over. Cut into small squares and add to the lentil mixture, along with the tomatoes, spring onions, chilli, mint and lime zest, then season well with salt
and pepper.

Garnish with extra lime checks and serve with crusty bread.