Halloumi Salad Bowl With Satay Dressing
A simple halloumi, grain and salad bowl with cucumber and red pepper, and a divine satay dressing made from peanut butter, soy sauce and mirin.
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Ingredients
- 550 grams halloumi
- 500 grams cooked red and white quinoa you can use ready to microwave pouches
- 2 red peppers
- 1 cucumber
- 2 tablespoon smooth peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
Instructions
- Preheat the oven to 180C.
- Cut the halloumi into slices approximately 1cm thick. Cover a baking sheet with a layer of greaseproof paper and lay the halloumi slices on that. Put in the oven and bake for approximately 20 minutes until golden.
- Next, make the dressing. In a small bowl, mix together the peanut butter, soy sauce and mirin. Add two tablespoon of water and mix well. The dressing should be a pourable consistency- if it’s too thick, add a little more water.
- Remove the core of the peppers and slice into pieces 1cm thick.
- Cut the ends off the cucumber. Cut in half lengthways, then slice each half into 4 lengthways. Cut into inch chunks. You should end up with bite size pieces.
- Cook the quinoa in the microwave for 1 minute.
- When the halloumi is ready, compile by putting the quinoa in the bottom of bowls. Top with the halloumi, pepper and cucumber and drizzle with the dressing. Enjoy!
Video
Nutrition Facts
Halloumi Salad Bowl With Satay Dressing
Amount per Serving
Calories
664
% Daily Value*
Fat
41
g
63
%
Saturated Fat
25
g
156
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Sodium
1981
mg
86
%
Potassium
497
mg
14
%
Carbohydrates
37
g
12
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
39
g
78
%
Vitamin A
1923
IU
38
%
Vitamin C
79
mg
96
%
Calcium
1416
mg
142
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- This salad is best eaten immediately. Leftovers can be stored in the fridge for 24 hours.
