Nectarine Quinoa & Haloumi Salad
Sweet nectarines and golden haloumi make this quinoa salad sing. Try it for a new go-to summer salad.
Ingredients
- 1/2 cup Macro tri-colour quinoa
- 1/4 cup extra virgin olive oil
- 225g haloumi, halved lengthways
- 1 tbs capers, roughly chopped
- 1/4 cup currants
- 1 lemon, juiced
- 1 tbs pure honey
- 4 yellow nectarines, halved, destoned, cut into wedges
- 120g baby spinach leaves
- 2 tbs slivered almonds, toasted
Method
- Place quinoa and 1 cup water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
- Meanwhile, heat 1 tbs oil in a medium frying pan over medium- high heat. Add haloumi and cook for 1 minute on each side or until golden brown and crispy. Remove from pan and set aside.
- Return pan to medium-high heat. Add capers and cook for 30 seconds or until crispy. Add currants, lemon juice and honey, then cook, stirring, for a further 30 seconds or until combined. Turn off heat, add remaining oil and stir to combine.
- Toss together quinoa, nectarine and spinach. Serve haloumi alongside salad, drizzled with dressing and scattered with almonds.
