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Warm Halloumi Quinoa Salad

By
Louisa Neumann
Photography by
Mark Schultz
Halloumi is a traditional fresh cheese from Cyprus that has a higher melting point than most other cheeses, so slices keep their shape even when grilled.

Ingredients

  • 2 small red beets
  • 2 small yellow beets
  • 2 bulbs fennel, trimmed
  • 2 tbsp  (30 mL)  olive oil
  • 1/2 tsp  (2 mL)  salt
  • 8 oz  (225 g)  halloumi cheese, cut in 8 slices
  • 2 cups  (500 mL)  PC Organics Quinoa (prepared from 3/4 cup / 132 g dry)
  • 4 cups  (1 L)  packed baby arugula (4 oz / 115 g)
  • 2 navel oranges, peeled and cut in slices
  • Spiced Almonds (see recipe below)
  • Orange Vinaigrette:
  • 1 tbsp  (15 mL)  Dijon mustard
  • Zest of 1 orange (1 tbsp / 15 mL)
  • 1/4 cup  (60 mL)  fresh orange juice
  • 3 tbsp  (45 mL)  balsamic vinegar
  • 2 cloves garlic, minced
  • 2 tsp  (10 mL)  liquid honey
  • 1/4 tsp  (1 mL)  freshly ground pepper
  • Pinch salt
  • 1/4 cup  (60 mL)  olive oil

Preparation

1. Preheat oven to 425°F/220°C. Wrap beets separately in foil pouch. Cut fennel in half through core end and slice into 1/4-inch/5 mm wedges. In bowl, toss fennel with 1 tbsp/15 mL of the oil and salt; bake with beet pouch on foil-lined baking sheet for 30 to 45 minutes, turning fennel at halfway point, until fennel is caramelized and beets are tender. Let beets sit for 15 minutes; peel and slice into wedges.

2. Meanwhile, for the vinaigrette, in small bowl, whisk together mustard, orange zest, orange juice, vinegar, garlic, honey, pepper and salt. Whisk in oil; set aside.

3. Preheat grill pan or skillet to high. Brush halloumi slices with remaining oil. Cook for about 1 minute per side, until golden brown.

4. In large bowl, toss cooked quinoa with fennel, arugula and vinaigrette. Divide salad among 4 plates; top with warm cheese and orange slices and scatter with roasted beets. Garnish with Spiced Almonds.

Spiced Almonds
1/3 cup (75 mL) whole almonds
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) salt
Pinch cayenne pepper

1. In small bowl, combine almonds, maple syrup, chili powder, salt and cayenne. Bake nuts in 350°F/180°C oven on a non-stick baking liner or a foil-lined baking sheet for 15 minutes, until glazed. Let cool; break into pieces.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: February/March 2013

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