We’re big on salads and we’re big on being able to eat them at any time of day, so this delicious quinoa and haloumi salad by our fit friend, Sophie Benbow, is perfect for breakfast, lunch or dinner. Packed with protein and fibre, this is a super salad that we can’t wait to tuck into…
The haloumi and eggs are a match made in heaven and the nuttiness of the quinoa and creaminess of the avocado balances out the flavours really well, providing plenty of nutrient diversity.
You will need:
4 free-range eggs
150 g Haloumi, sliced
1 avocado, halved
1 cup of Quinoa
Continental parsley for garnish
1tbsp Extra Virgin Olive Oil
½ tbsp. honey OR maple syrup
40ml lemon juice
½ tsp smoked paprika
Measure out the Quinoa and rinse thoroughly. Place into a pan, fill with 3 cups of water and bring to the boil, squeeze half a lemon into the water. Once boiling reduce to a simmer and cook until all the water is absorbed – usually 15-20 minutes. (I use 1 cup of Quinoa per 3 cups of water). Set aside, covered for 5 minutes.
Cook the eggs in a saucepan of boiling water for around 5 minutes until soft boiled. Place into cold water, peel and half them.
Add all of the dressing ingredients into a bowl and whisk. Dress the Quinoa with half of the dressing. Leave to one side.
Heat some oil in a pan and pan-fry the haloumi until golden.
Divide the ingredients between two plates and assemble the dish. Dress with the remaining dressing.
Garnish with continental parsley.
Tell us about your go-to salad in the comments below…
Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge and experience that she wants to share with all of her readers. She prides herself on offering advice and recipes that anyone can achieve and likes to think her focus is on easy home-cooking with a healthy slant! From her personal recipes to her personal style and training tips you can find it on her Instagram here https://www.instagram.com/sophieluxe/ or her website here http://sophiebenbow.com.