Quinoa, Broccoli, Dried Cranberry & Halloumi Salad

• servings: 4 servings

Ingredients

240g quinoa (rinsed well)

1 head broccoli (small, finely chopped)

2/3 cup dried cranberries

1 cup mint leaves (finely chopped)

1/2 cup flaked almonds (toasted)

sea salt & cracked black pepper

200 g halloumi cheese (sliced into pieces)

1 tablespoon tahini

1 tablespoon apple cider vinegar

1/2 lemon (juice squeezed)

1 teaspoon pure maple syrup

1–2 teaspoons water (if needed)

Directions

Bring a medium saucepan of water to the boil and cook the quinoa according to packet instructions (about 15 minutes). Once cooked, fluff it with a fork and let it cool.

In a large bowl, combine the quinoa, broccoli, cranberries, mint and almonds. Season well.

For the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice and maple syrup. Adjust the consistency by adding the water if needed.

Place a medium frying pan over medium heat. Cook the halloumi pieces for 2–3 minutes each side, until golden brown. Set aside.

Add the warm halloumi pieces to the salad and gently toss through. Drizzle over the dressing and combine with the salad.

Nutrition

• Calories: 483 kcal
• Total Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Sodium: 659 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 10 g
• Total Sugars: 4 g
• Protein: 26 g