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
Notes
- This salad is best eaten immediately. Leftovers can be stored in the fridge for 24 hours.
