Lowri Turner’s Radish and quinoa tabouleh with pistachios and grilled, herbed halloumi
Serves 4Preparation: 15 minsCook: 30 mins
Lowri says: “Quinoa is a whole grain, similar to rice, but it has a higher protein content and a lower GI (glycaemic index), meaning it releases its energy slowly. So, rather than white pasta or rice, both of which are high GI, quinoa makes a much better base for a super-healthy but still filling salad. Quinoa is pretty bland, though, so adding herbs and an ingredient like flavourful radishes, really peps it up. This salad can be made in advance and will keep in the fridge for 3 – 4 days. It’s ideal for packing in a lunch box or for a fast lunch at home. Serve it with grilled halloumi coated in herbs to really pack a punch flavourwise.”
|600ml/18fl oz water|
|Juice of 2 limes|
|12 radishes, quartered|
|12 baby vine tomatoes, quartered|
|2 handfuls each fresh chopped parsley, mint and coriander|
|1 handful shelled, unsalted pistachios, toasted in a dry frying pan|
|Salt and pepper|
|Seeds from 1 pomegranate (optional)|
|200g halloumi cheese, sliced|
|2 tbsp extra virgin olive oil|
|Salt and pepper|
|2 tbsp chopped parsley|
Step by step
- To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid in for 15-20 minutes till all the water has disappeared. Remove from the heat and allow to cool. When cool, add the radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.
- Heat a griddle pan. Slice the halloumi cheese, rub with olive oil and season. Arrange the halloumi slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the halloumi (2 – 4 minutes), turn over to colour on the other side. Sprinkle with parsley.
- To serve, pile the quinoa onto a large serving plate, scatter the halloumi over the top and sprinkle with pomegranate seeds if using.