Quinoa, Haloumi and Vegetable Salad


(Serves 4-6)


  • 1 cup Quinoa
  • 200 g haloumi cheese, cut into thick slices
  • 1 eggplant, trimmed and thickly sliced in lengths
  • 1 red pepper, quartered and de-seeded
  • 3 courgettes, trimmed, cut in half length ways
  • Rice bran oil – spray
  • 4 Tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, crushed
  • 1/4 cup fresh mint, chopped
  • bunch fresh rocket (optional)


Step 1.  Prepare and cook quinoa as per packet instructions. Drain and allow to cool.

Step 2.  Heat char-grill pan or BBQ. Spray cheese and vegetables lightly with rice bran oil. Cook in batches for 3-4 minutes until each side is browned. Set aside.

Step 3.  Cut vegetables and cheese  into bite size chunks,

Step 4.  In a small bowl combine balsamic vinegar, olive oil, garlic and mint. Mix well.

Step 5.  Place quinoa, vegetables and cheese into a large bowl.  Pour dressing over and gently combine. (If using rocket, add and toss well).



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