Jubilee Celebration Gluten Free Quinoa & Halloumi Salad

Jubilee Celebration Gluten Free Quinoa & Halloumi Salad

Our guest blogger and Katrina Lander @fitnessfodmap_ guest edits this blog post for Cole & Mason UK.

Alfresco dining is one of my favourite things about the summer months! I absolutely love hosting and this dish makes for a perfect side for a BBQ. It’s light, refreshing and apart from grilling the halloumi, can be made in advance.

Pictured is the Cole & Mason Duxford Ceramic Spoon Rest

Prep: 25 minutes  

Difficulty: Easy 

Serves: 4/5 as a side

Ingredients: 

  • 120g Quinoa
  • 200g Cucumber, quartered and sliced
  • 150g Mixed vine tomatoes, quartered
  • 30g Pitted black kalamata olives
  • Small bunch flat-leaf parsley, roughly chopped
  • Juice 1 lemon
  • 2 Tbsp extra-virgin olive oil
  • 150g Halloumi, cut into 6 slices 

Method:

  1. Cook the quinoa as per the pack instructions, leave to cool.
  2. Toss the cucumber, tomatoes, olives, ¾ of the chopped parsley along with the lemon and extra-virgin olive oil, season with salt. Once cooled mix in the quinoa. If you’re making this ahead pop the mixture into the fridge and leave step 3 until ready to serve.
  3. When ready to serve, fire up the BBQ to a medium heat, grill the halloumi both sides until browned (around ¾ minutes each side). Place on top of the quinoa salad and garnish with the remainder parsley.

Top Tips

  • If there is a fresh herb you enjoy more than others, or have hanging around, swap it out for the parsley.
  • I particularly love this salad paired with warm pitta bread and grilled chicken.

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