Honey Halloumi Roast Vegetable Salad
Feb 12, 2023If you haven’t already tried honey halloumi, this is your sign. Light yet grounding, this summer salad is packed with in-season heirloom and sampari tomatoes, which deliver a great source of powerful antioxidant lycopene once cooked.
Honey Halloumi Roast Vegetable Salad
Serves 2 (GF & RSF)
Ingredients:
125g organic halloumi
3 tablespoons raw honey
1/4 cup lemon juice
4 tablespoons extra virgin olive oil 1/2 zucchini, thinly sliced
2 heirloom tomatoes
250g sampari tomato
175g sweet mini vine capsicums 1/2 cup tri colour quinoa
2 cups rocket
1/2 cup alfalfa sprouts
Salt and pepper to taste
Method:
Honey Halloumi
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Thinly slice halloumi into long 0.5cm thick pieces. In a small bowl, add honey and lemon juice and mix well. Place halloumi in an airtight container with the honey mixture. Ensure each slice of halloumi is marinated well. Place in the fridge for at least one hour to marinate.
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In a medium skillet, heat 2 tablespoons of olive oil. Gently place each halloumi slice in the pan. Pour the excess honey mixture in and fry each side for 2-3 minutes. Keep the honey glaze sauce and set the halloumi aside.
Roast Vegetable Salad
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Preheat oven to 200oC. Line a baking tray with baking paper. Place sliced zucchini, heirloom tomatoes, sampari tomatoes and capsicum on the baking tray with a drizzle of olive oil, salt and pepper. Roast for 10 minutes or until vegetables are soft and golden.
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Boil water in a medium sized pot. Add in quinoa and cook according to packet instructions. Drain and set aside.
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Serve in 2 large bowls. Make a bed of rocket and layer with quinoa, roasted vegetables and halloumi. Garnish with sprouts, salt and pepper. Pour over honey glaze for added flavour.
