QUINOA TABBOULEH WITH ASPARAGUS, HALLOUMI & KALE
Serves: 4 Prep: 15 mins Cook: 15 mins
For the tabbouleh
200g (7oz) quinoa 350ml (12¼ fl oz) hot vegetable stock
1 bunch asparagus, trimmed and sliced into bite-sized pieces
100g kale (3½ oz), torn into bite sized pieces
4 spring onions, finely sliced 100g (3½ oz) fresh flat-leaf parsley, roughly chopped 6 radishes, trimmed and thinly sliced
200g (7oz) pack pomegranate seeds (optional)
For the dressing Juice of 1 lemon
1 tbsp runny honey 1 clove garlic, crushed 1 tsp Dijon mustard 6 tbsp olive oil
Salt and freshly ground black pepper
225g (8oz) halloumi, cut into 1cm thick slices
1. Add the quinoa to a small saucepan and pour over the hot stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 15 mins until the grains are tender and the stock absorbed.
2. Make the dressing by adding the lemon juice, honey, garlic and mustard to a large mixing bowl and whisking together. Slowly pour in the olive oil whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.
3. Bring a large pan of lightly salted water to the boil and tip in the asparagus. Simmer for 2 mins until just tender but with plenty of bite. Remove with a slotted spoon to a colander and drain, then put on a plate and let it cool. 4. Add the kale to the boiling water and cook for 2 mins, then drain and rinse under cold, running water to cool quickly. Drain well, ideally spinning dry in a salad spinner.
5. Add the kale to the bowl of dressing, along with the spring onions, parsley, radishes and asparagus. Lightly toss together to mix.
6. Heat a griddle or frying pan over a high heat. Cook the halloumi, on both sides, until lightly charred and crisp. You may need to cook in batches depending on how big your pan is.
7. Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through. Spoon onto a serving plate and scatter over the pomegranate seeds (if using) before serving.
Per serving: 585 cals, 34g fat, (12g sat fat) 15g sugar, 1.9g salt
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