A plate of watermelon and halloumi salad

Watermelon Halloumi and Quinoa Salad

Course: Lunch, Soup and Light Dinners, Mains
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 4 people
Author: Anna Bloomfield
A gorgeous salad, packed full of summer flavours. A healthy mid-week supper or weekend lunch. Easy to adapt to vegan.
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Ingredients

For the quinoa

  • 200 g raw quinoa (or 600g (3 cups) cooked)

For the dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Small pinch sugar
  • ¼ teaspoon salt
  • Freshly ground black pepper

For the halloumi

  • 2 blocks halloumi (200g each)

To assemble

  • 1 large handful rocket or watercress
  • ½ medium watermelon (peeled and cut into 2cm dice)

Instructions

For the quinoa

  • If using raw quinoa, pour the quinoa into a pan of lightly salted, rapidly boiling water and stir. Turn the heat down a little but ensure that the water continues to boil rapidly. Cook until al dente, about 10 minutes. Drain.

For the dressing

  • Mix together the dressing ingredients

For the halloumi

  • Slice each block of halloumi into 10 even slices. Heat a dry frying pan or griddle pan. Cook the halloumi slices on each side until golden and crispy.

To assemble

  • Mix the dressing into the quinoa and place in the middle of your plates/platter.
  • Top with the watercress or rocket, watermelon and halloumi.
  • Serve immediately.

Nutrition

Calories: 448kcal (22%) | Carbohydrates: 74g (25%) | Protein: 10g (20%) | Fat: 14g (22%) | Saturated Fat: 1g (5%) | Cholesterol: 0mg | Sodium: 159mg (7%) | Potassium: 911mg (26%) | Fiber: 5g (20%) | Sugar: 34g (38%) | Vitamin A: 3200IU (64%) | Vitamin C: 47mg (57%) | Calcium: 68mg (7%) | Iron: 3.7mg (21%)

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