Halloumi Salad

Ingredients

• 100 g Quinoa
• 200 ml vegetable broth
• 1 small Broccoli
• Salt
• 1 Zucchini
• 1 small Sweet potato
• 1 beetroot
• 4 tbsp olive oil
• Pepper
• 265 g Chickpeas (drained weight; canned)
• 2 tbsp tahini (sesame paste; 15 g)
• 1.5 tbsp lemon juice
• 2 cooked Beetroots (vacuum packed)
• 1 handful arugula (40 g)
• 70 g Radishes
• 0.25 Cucumber
• 1 Avocado
• 100 g halloumi
• 100 g raspberries
• 1 tbsp flaxseed oil
• 1 tsp Mustard
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Rinse quinoa in a sieve under hot water until clear. Then add broth to a pot, bring to a boil and simmer over medium heat for about 15 minutes. Meanwhile, clean, wash and cut broccoli into florets. Boil in salted water at medium heat for about 5 minutes until al dente.

2. 2.

   Clean and wash zucchini. Peel and wash sweet potato and fresh beetroot. Cut vegetables into bite-sized pieces and mix with 1 tbsp olive oil, salt and pepper in a bowl. Roast in a preheated oven at 180°C (fan 160°C; gas: level 2–3) for about 15-20 minutes until crisp.

3. 3.

   For the hummus, drain chickpeas in a sieve, rinse cold, let drain and blend with tahini, 2 tbsp olive oil, 1 tbsp lemon juice and cooked beetroot. Add 1–2 tbsp water if needed. Season beet hummus with salt and pepper.

4. 4.

   Wash arugula and dry. Slice radishes into thin rings. Peel, wash and quarter cucumber. Halve avocado, remove pit, scoop flesh from skin, slice diagonally and drizzle with remaining lemon juice.

5. 5.

   Slice halloumi into strips. Heat 1 tbsp olive oil in a pan and fry halloumi over medium heat for about 4–5 minutes total until golden brown on both sides. While cooking, wash raspberries, pat dry and blend half of them with remaining olive oil, flaxseed oil, mustard, balsamic vinegar, salt and pepper using an immersion blender.

6. 6.

   Spread beet hummus in a circle on plates. Distribute quinoa over it. Then arrange roasted vegetables, broccoli, cucumber, radishes and arugula on top and garnish with avocado slices, halloumi strips and remaining raspberries. Finish by drizzling raspberry dressing over the Halloumi salad.