Halloumi and Quinoa Salad with Crispy Pita

Recipe created by Nutrition student, Emelia Ruddell 

Recently I went to a barbecue and needed a crowd-pleasing dish that suits everyone, even the fussiest of eaters! This family favourite is delicious, light, and filling. It’s perfect for on-the-go lunches or to take as a potluck meal. It pairs well with steak or sausages but is also delicious by itself.

Dietary Adjustments 

It can be adapted for dietary needs including vegan, gluten-free, and dairy-free. This can be done by replacing the pitas with a gluten-free alternative (wraps would create the same crispiness!) and using dairy-free halloumi (this can be made out of tofu). 

Ingredients 

4 servings

Crispy Pita

• 1Tbsp Olive Oil
• 4 Wholemeal Pita Bread
• Pinch Salt

Salad

• 3/4 cup Quinoa
• 1 cup Brown Rice (optional)
• 4 cups Water or Vegetable Stock
• 2 Cucumbers 
• 1 Broccoli head 
• 2 Tomato
• 2 cups Spinach 
• 1 Lemon (optional)

Halloumi

• 1Tbsp Olive Oil
• 200g Halloumi Cheese

Method

1. Place quinoa, rice and water/stock in a small pot, cover and bring to a boil. Once boiling, reduce heat to low and cook (covered) until water has evaporated.
2. Leave quinoa to rest for 5 minutes, before fluffing leave to cool.
3. Preheat oven to 180C
4. Tear pita into bite-size pieces. Toss the pita in a bowl with oil and salt.
5. Place pita on a baking tray. Bake for 10 minutes or until golden.
6. While pita is cooking dice cucumber, tomato, broccoli and tear spinach leaves.
7. Place all vegetables and cooled quinoa rice mix into a bowl.
8. Heat olive oil in a non-stick pan on medium heat.
9. Slice halloumi thinly. Fry in oiled pan until golden (1-2 minutes per side).
10. Divide salad between plates and top with pita and halloumi.
11. Serve topped with a squeeze of lemon juice.

Nutritional information for those interested:

1 serving:

• Energy: 2421kJ
• Protein: 24.3g
• Total fat 20.6g
• Saturated fat 8.7g
• Carbohydrates 68.5g
• Dietary fibre 10.1g 
• Sodium 630mg