McCain Food Service
Pea, Quinoa & Halloumi Salad
Pea, Quinoa & Halloumi Salad
-
20 minutes -
Serves 4
Rate this recipe:
Loading...Ingredients
Product used:
1 ½ cups of McCain Baby Peas – cooked as per packet instructions
- ¼ cup of tricolour quinoa, rinsed well
- ¾ cup of water
- 150g truss tomatoes
- ½ cup of fresh mint leaves – loosely packed
- ¼ cup of shallots – sliced
- 100g halloumi – sliced
- 2 cups of mixed baby salad leaves
- 1 tbs garlic infused olive oil
- 1 tbs olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Method
| 1. | Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl. |
| 2. | Place McCain Baby Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil. |
| 3. | Meanwhile, slice halloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and sauté haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately over quinoa salad mixture. |
