Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
For the marinated halloumi:
1.
Slice the halloumi into squares. In a bowl, combine paprika, turmeric, oregano, and honey, then toss the halloumi pieces to coat them evenly in the marinade. Set aside while preparing other components.
For the quick pickled red onions:
1.
Thinly slice the red onion. Place it in a small bowl with apple cider vinegar and a pinch of salt. Toss and let it sit while you prepare the other ingredients.
For the carrot salad:
1.
Grate the large carrot into a bowl. Add sesame seeds, apple cider vinegar and a big pinch of flaky sea salt, then gently toss to combine.
Cook the halloumi:
1.
Pan-fry or air-fry the halloumi for a few minutes until golden and crispy.
For the herby quinoa:
1.
Rinse the quinoa under cold water. Cook the quinoa in water according to package instructions until tender, then drain any excess water. Stir in the chopped parsley, season with salt and black pepper.
To serve:
1.
Assemble the bowl by layering the quinoa salad with the carrot salad, pickled red onions and the marinated halloumi.
For
1
M
I
For the marinated halloumi:
80
g
Halloumi
1
tspn
Paprika
1/2
tspn
Turmeric
1/2
tspn
Oregano
1
tspn
Honey
For the carrot salad:
1
Carrot, large, grated
1
tspn
Sesame seeds
1
tspn
Apple cider vinegar
For the herby quinoa:
50
g
Quinoa, dry weight
1
handful
Fresh parsley, chopped
For the quick pickled red onions:
1/4
Red onion
1
tbsp
Apple cider vinegar
1
pinch
Salt
Per Serving
Calories
514kcal
Fat
25g
Carbs
48g
Protein
26g
Fibre
7g
Made it?
Cancel
Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
For the marinated halloumi:
1.
Slice the halloumi into squares. In a bowl, combine paprika, turmeric, oregano, and honey, then toss the halloumi pieces to coat them evenly in the marinade. Set aside while preparing other components.
For the quick pickled red onions:
1.
Thinly slice the red onion. Place it in a small bowl with apple cider vinegar and a pinch of salt. Toss and let it sit while you prepare the other ingredients.
For the carrot salad:
1.
Grate the large carrot into a bowl. Add sesame seeds, apple cider vinegar and a big pinch of flaky sea salt, then gently toss to combine.
Cook the halloumi:
1.
Pan-fry or air-fry the halloumi for a few minutes until golden and crispy.
For the herby quinoa:
1.
Rinse the quinoa under cold water. Cook the quinoa in water according to package instructions until tender, then drain any excess water. Stir in the chopped parsley, season with salt and black pepper.
To serve:
1.
Assemble the bowl by layering the quinoa salad with the carrot salad, pickled red onions and the marinated halloumi.
For
1
M
I
For the marinated halloumi:
80
g
Halloumi
1
tspn
Paprika
1/2
tspn
Turmeric
1/2
tspn
Oregano
1
tspn
Honey
For the carrot salad:
1
Carrot, large, grated
1
tspn
Sesame seeds
1
tspn
Apple cider vinegar
For the herby quinoa:
50
g
Quinoa, dry weight
1
handful
Fresh parsley, chopped
For the quick pickled red onions:
1/4
Red onion
1
tbsp
Apple cider vinegar
1
pinch
Salt
Per Serving
Calories
514kcal
Fat
25g
Carbs
48g
Protein
26g
Fibre
7g
Made it?
Cancel
