If you’re not eating halloumi you’re not living right. It’s salty and chewy with a crisp, toasted outer layer, which makes it impossible not to love
In this recipe, it’s baked into golden layers and crumbled it over a slightly sweet quinoa salad. It’s a deliciously nutty source of starch, protein and fibre and pairs really well with the crunch of the pomegranate seeds and pine nuts.
• 170g quinoa, rinsed thoroughly
• 3/4 teaspoon salt
• 250g halloumi
• 1 small red onion, peeled and finely sliced
• 50g raisins
• 50g pine nuts, lightly toasted
• a large handful fresh coriander, roughly chopped
• a large handful pomegranate seeds
For the lime-pomegranate dressing:
• 1 lime, juiced
• 1 tablespoon granulated sugar
• 2 tablespoons pomegranate molasses
• 3 tablespoons vegetable oil
• a large pinch salt
1 Put the quinoa in a medium, lidded pot with 500 ml boiling water and the salt. Cook over a medium heat for 15 minutes until all the water has been absorbed.
2 Remove from the heat, fluff with a fork and set aside to cool.
3 While the quinoa cooks, slice the halloumi into roughly 5 mm thick slices and place on a foil-lined baking tray.
4 Cook under the grill for 3–4 minutes, until golden. Flip over the cheese and scatter the sliced red onion onto the tray. Grill again until the other side of the cheese is golden.
5 Remove the cheese from the grill and let it cool before breaking it into smaller pieces. Allow the onions to cook for a few minutes longer.
6 Shake the dressing ingredients together in a lidded jar until emulsified. Stir half of the dressing into the quinoa along with the onions, raisins, pine nuts and coriander.
7 Transfer to a platter. Scatter the halloumi and pomegranate seeds over, then drizzle the rest of the dressing over and serve.
Recipe courtesy of Izy Hossack, extracted from Top with Cinnamon