Served on its own as a lunch, or as a side, this is one of those nourishing salads that is simple to prepare yet big on wow factor, perfect for lazy weekend entertaining.
- 1 ½ cups of McCain Peas – cooked as per packet instructions
- ¼ cup of tricolour quinoa
- ¾ cup of water
- 150g sweet berry truss tomatoes
- ½ cup of fresh mint leaves – loosely packed
- ¼ cup of shallots – sliced
- 100g haloumi – sliced
- 2 cups of mixed baby salad leaves
- 1 tbs garlic infused olive oil
- 1 tbs olive oil
- The juice of 1 lemon
- Salt and pepper, to taste
- Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl.
- Place McCain Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper, to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil.
Meanwhile, slice haloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and cook haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately a top quinoa salad mixture.