Broccoli-Quinoa Salad with Halloumi Cheese

Ingredients

• 80 g hazelnuts
• 100 g Quinoa
• 200 ml vegetable broth
• 500 g broccolini
• Salt
• 4 tbsp apple juice
• 2 tbsp Apple cider vinegar
• 4 tbsp olive oil
• 400 g halloumi
• white pepper

Instructions

1. 1.

   Roast the hazelnuts in a dry pan until fragrant, then remove and roughly chop. Rinse the quinoa under cold water and add it to boiling broth; let it simmer for 10–15 minutes on low heat. Clean the broccolini, cut into florets, and steam them in a steamer basket over boiling salted water for about 5 minutes until al dente. Combine the broccolini and quinoa, then stir in apple juice, vinegar, and 2 tbsp olive oil.

2. 2.

   Slice the halloumi into rounds. Heat a non-stick pan and lightly coat it with the remaining olive oil. Sear the halloumi slices for 2–3 minutes on each side until golden brown.

3. 3.

   Season the salad with salt and pepper, then plate it with the hazelnuts and halloumi on top.