Asparagus and courgette quinoa salad with halloumi

1 October, 2018
Serves 4

It’s always very exciting to see asparagus back in season.  This versatile vegetable is delicious in so many different dishes and provides a rich source of glutathione.  For more details on this crucial antioxidant, see here: http://amandanutrition.co.nz/glutathione-unsung-hero-antioxidants/ .

Asparagus and courgette quinoa salad with halloumi

Ingredients

  • 3/4 Cups
    Quinoa
  • 1 1/2 Cup
    Vegetable stock
  • 2
    Bunches of thin asparagus, woody stems trimmed
  • 2
    Courgette (zucchini)
  • 1
    Large handful of fresh mint, roughly chopped
  • 120 Grams
    Halloumi cheese
  • 1 Tablespoon
    Coconut oil
  • 30 Millilitres
    Olive oil
  • 1
    Juice of half a lemon
  • 1/2 Teaspoon
    Wholegrain mustard
  • 1
    Small clove of garlic, crushed

Instructions

  1. Place the quinoa and stock in a medium saucepan and bring to the boil. Reduce to a simmer and cook, with the lid slightly ajar, for 15 minutes. Keep checking that it hasn't cooked dry, but all the liquid should be absorbed. Remove from the heat and place the lid on tightly for 5 minutes, before fluffing with a fork. Set aside to cool completely before using in the salad.

  2. Bring another saucepan of water to the boil, place a steamer basket on top, add the asparagus and steam for 2 minutes, before draining and cooling rapidly under cold water. This will keep the asparagus crisp and bright green. Lay on a tea towel and pat dry.

  3. Use a vegetable peeler to create ribbons with the courgette. Work your way around the outside of the vegetable, stopping when you reach the seedy core.

  4. Place all the dressing ingredients into a jar and shake well to combine. Season to taste.

  5. Wait until you are ready to serve before cooking the cheese, as it is best when piping hot. Cut the cheese into slices 1 cm thick, keeping them fairly large, as they are easier to cook. Heat the coconut oil in a frying pan, over a medium-high heat and cook the cheese for 1-2 minutes on each side, until golden brown. Slice each piece diagonally when cooked.

  6. To assemble: Toss the quinoa, courgette, asparagus and mint together in a large bowl. Add the dressing just before serving and season with sea salt and cracked black pepper. Mix through and spoon onto a large platter. Top with the hot halloumi and additional fresh mint leaves.

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