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  • Grace Bancroft

Grilled peach, halloumi & quinoa salad

Summer in a salad! #GLUTENFREE #VEGETARIAN


A perfect quick, easy & fresh salad for those balmy summer nights. I love grilling peaches to enhance their sweetness while also giving them some perfect little charred lines. The richness of the peaches & halloumi works so well with all the fresh herbs & crisp lettuce leaves. We eat this salad as is as a light dinner but it would work just as well as a side to take to a BBQ. You could also add some tinned chickpeas to boost the protein content.



If you don't like quinoa because of its sometimes bitter flavour be sure to wash, rinse & rewash your quinoa. It also helps to rub the grains under the water. This removed the bitter saponins on the outside making the quinoa, once cooked, taste much better.




Grilled peach, halloumi & quinoa salad

with lots of fresh herbs


Serves 4

Ingredients


1cup quinoa, rinsed & drained

1.5 cup vegetable stock

2 medium sweet potatoes, cubed

2 tbsp extra virgin olive oil

4 sprigs rosemary, roughly chopped

1 tbsp pinenuts

2 tbsp pepitas (pumpkin seeds)

225 g (1 block) halloumi, sliced

4 peaches, halved & deseeded

4 cups small butter lettuce leaves

1 bunch parsley, finely chopped

1 bunch mint, finely chopped

1/2 preserved lemon, finely chopped

1 fresh lemon, to serve

Method

Preheat a fan forced oven to 200 degrees celcius.


Place the quinoa & vegetable stock in a small saucepan. Bring to the boil over a medium heat. Once boiling turn the heat to the very lowest, place the lid on the pot & cook for 15 minutes. Leave to stand for 5 minutes before fluffing with a fork.


Meanwhile, place the cubed sweet potato, 1 tbsp of the olive oil & rosemary onto a tray. Toss & season before placing into the preheated oven. Roast for 25 minutes.


Add the pinenuts & pepitas to the tray for the final 5 minutes.


To cook the peaches & halloumi preheat a griddle pan to medium high. Brush the halved peaches (cut side) & halloumi slices with the remaining olive oil. Cook the peaches (cut side down) for 5 minutes, until slightly charred. Cook the halloumi for 2 - 3 minutes each side. Set aside both.


Toss the cooked quinoa with the preserved lemon, mint & parsley.


Place the lettuce leaves onto a large serving platter (or 4 individual bowls). Tope with the herbed quinoa, roast sweet potato with the nuts/seeds, grilled peaches & halloumi. Drizzle with a little extra virgin olive oil & a squeeze of fresh lemon. Serve.


Enjoy!

Show me your summer salads by tagging #graciousfoodstories








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