Quinoa, Halloumi, and Avocado Cream Salad
Serves 4
Ingredients
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Salad
- 1 block (200 g) halloumi cheese, cubed
- 2 ½ cups (625 ml) cooked tricolor quinoa
- 1 ½ cups (375 ml) cherry tomatoes, quartered
- 1 cup (250 ml) Lebanese cucumbers, diced
- ½ cup (125 ml) roughly chopped fresh mint
- ½ cup (125 ml) roughly chopped curly parsley
- ½ cup (125 ml) pomegranate seeds
Vinaigrette
- 4 tablespoons (60 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) apple cider vinegar
- 2 teaspoons (10 ml) sumac
- ½ teaspoon (2 ml) salt
- 1 clove garlic, minced
Avocado Cream
- 2 ripe avocados from Mexico
- ½ cup (125 ml) plain Greek yogurt
- ½ tablespoon (7 ml) lemon juice
- ½ teaspoon (2 ml) salt
Topping
- Pita chips (homemade or store-bought)
Preparation
- In a medium-sized skillet over medium heat, brown the cheese cubes for 2 to 3 minutes on each side. Set aside on a plate and let them cool completely.
- Prepare the vinaigrette by mixing all the ingredients in a small bowl.
- Make the avocado cream. Add all the ingredients to a food processor and pulse for 1 to 2 minutes until a creamy texture is achieved. Set aside.
- In a large bowl, mix the salad ingredients with the cooled cheese cubes. Pour the vinaigrette over the salad and mix well. Adjust seasoning as needed.
- To serve, spread the avocado cream on a serving platter (or in four shallow bowls) and place the salad on top. Garnish with pita chips, pomegranate seeds, and a little extra sumac if desired.
