Moroccan-Inspired Halloumi Salad
Ingredients
The halloumi
-
1
250g
block of halloumi cheese, cut into 1/2 inch cubes
-
1
tbsp
olive oil
-
1
tsp
zataar
-
½
tsp
sumac
-
2
tbsp
honey
The salad
-
1¼
cup
cooked quinoa (about ½ cup dry)
-
½
cup
chopped fresh parsley
-
½
cup
chopped fresh mint
-
1
cup
diced cucumber
-
1
cup
shredded carrots
-
8
medjool dates
chopped
-
½
cup
chopped almonds
-
1
avocado
diced
-
½
cup
pomegranate seeds (optional)
The dressing
-
2
tbsp
olive oil
-
2
tbsp
lemon juice (about half a lemon)
-
¼
cup
tahini
-
1
tbsp
maple syrup
-
1
tsp
salt
-
¼
tsp
pepper
-
1
clove
garlic, minced or pressed
-
2
tbsp
hot water (or more if needed)
Instructions
- Heat a pan to medium heat and add olive oil.
- Add halloumi, sumac, and zataar to the pan and cook until browned and crispy, about 6-10 minutes.
- Remove the halloumi from the pan and drizzle with honey.
- In a bowl, combine all salad ingredients: parsley, mint, cucumber, carrots, dates, almonds, quinoa, and avocado.
- Make the dressing by whisking together all dressing ingredients, adjusting water for desired consistency.
- Add the cooked halloumi to the salad, drizzle with dressing, and toss to combine.
Nutrition Facts (estimated)
Servings
3-4
Calories
982
Total fat
56.2g
Total carbohydrates
97.7g
Total protein
31.9g
Sodium
1411.9mg
Cholesterol
55.6mg
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