Halloumi is probably my favourite cheese, completely unique in flavour and texture in the cheese world I think hehe …anyway its great on top of salads as well as random veggie bowls like this and a little goes a long way (have to remember its pretty high in salt! but so delicious…)
(Serves 1)
- 50g Normal or Light halloumi cut into 1/2 cm thick slices
- 50g uncooked quinoa cooked according to instructions on packet
- A few florets of broccoli
- 1 Beetroot peeled and cut into chunks
- 1/2tsp. Extra virgin olive oil
- 1/2tsp Chili flakes
- 1/2tsp. Honey or agave syrup
- 1tsp. Dijon mustard
- 1tsp. Lemon juice
- Pepper
- Heat your oven to 200oC
- Coat your beetroot in the oil and chili flakes, place on a non-stick roasting tray and roast in the oven for 30 minutes till tender
- When your beetroot is nearly done boil/ steam your broccoli for 4 minutes so it still has bite (al dente)
- Just before your beetroot is ready, cook your halloumi in a non-stick frying pan until golden brown on both sides
- Put your beetroot, quinoa, broccoli, and halloumi into a bowl
- Mix the honey, mustard, lemon juice, & pepper together and pour over your extra nutritious bowl of goodness and you’re ready to eat!
