Honey Glazed Haloumi Salad

Honey Glazed Haloumi Salad

  • Preparation time

    10 mins
  • Cook time

    30 mins
  • Serves 4-6

This honey glazed haloumi salad is a great way to make the most of summer vegetables. Perfect for a light lunch, or to take to a BBQ as a side salad.

Ingredients

  • Quinoa - 1/2 cup
  • Vegetable stock or water - 1 cup
  • Olive oil - 2 Tbsp
  • Pumpkin, chopped - 2 cups
  • Cherry tomatoes - 200 g
  • Eggplant, sliced lengthways - 1
  • Courgette, sliced - 1
  • Green beans, blanched - 100 g
  • Baby spinach - 1 cup
  • Haloumi, ½ cm slices - 200 g
  • Runny honey - 2 Tbsp
  • Lemon juice - 2 Tbsp

Dressing

  • Olive oil - 2 Tbsp
  • Runny honey - 2 Tbsp
  • Dijon mustard - 1/2 tsp

Method

  1. Preheat oven to 180C.

  2. Bring the water or stock to the boil. Add the quinoa and cook for 15 minutes until the liquid is absorbed.

  3. Place the pumpkin into a baking tray, toss with 1 tablespoon oil and bake for 20 minutes until golden. Add the tomatoes for the last 5 minutes.

  4. Heat the barbeque to a medium heat. Rub the eggplant and courgette with the remaining oil and cook on the barbeque until golden. Slice the eggplant into 2cm pieces.

  5. For the dressing combine the oil, lemon, honey and Dijon mustard.

  6. In a large bowl combine the vegetables, spinach, quinoa, and dressing. Toss together and serve onto a large platter.

  7. Heat a frying pan to a medium heat. Sear the haloumi for 30 seconds each side. Add the honey and lemon juice and bring to a simmer. Place the haloumi on top of the vegetables, and drizzle over the juices.