Roast Cauliflower Quinoa Salad with Haloumi Skewers

Roast Cauliflower Quinoa Salad with Haloumi Skewers

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 4, 2015.
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Haloumi and cherry tomato skewers with a spiced and roasted cauliflower quinoa salad , served with a lemony dressing, sliced almonds and baby spinach.

Ingredients

ROAST CAULIFLOWER

  • 2 cups chopped cauliflower florets
  • 1 teaspoon roast cauliflower spice mix
  • Pinch of lemon zest

QUINOA

  • 1/2 cup water
  • 1/4 cup quinoa
  • Pinch of salt

HALOUMI SKEWERS

  • 80 g haloumi cheese, diced into 4 x 3cm cubes
  • 6 cherry tomatoes
  • 2 bamboo skewers, soaked in water for 10 minutes

DRESSING

  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon runny honey
  • 1/4 teaspoon mustard (e.g. wholegrain or Dijon)
  • 1 teaspoon chopped parsley

TO SERVE

  • 1 tablespoon sliced almonds
  • 1 tablespoon chopped parsley
  • 1-2 handfuls baby spinach leaves

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss cauliflower with cauliflower spice mix, lemon zest and a drizzle of olive oil on prepared tray. Season well with salt and pepper and roast for 15–20 minutes, turning a few times during cooking, until cauliflower is soft and golden.
  3. While cauliflower is roasting, combine all quinoa ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Fluff up grains with a fork.
  4. Thread haloumi cubes and cherry tomatoes onto bamboo skewers. Ensure skewers are centered through cheese so it will make contact with surface of hot pan and cook evenly. In a small bowl, combine all dressing ingredients together.
  5. Heat a drizzle of olive oil in a small, non-stick, fry-pan on medium heat. Fry skewers for about 1 minute each side until haloumi is crisp and golden.
  6. Assemble salad; toss quinoa with roasted cauliflower, almonds, parsley and spinach. Season with salt and pepper.
  7. Place salad onto a plate. Drizzle over dressing and place skewers on the side.

Nutritional Information

Energy 2662 kj
636 kcal
Protein 31.7g
Carbohydrate 37.8g
Fat 37.9g