As the warmer weather begins to slowly ramp up (and then abruptly disappear, if you're in Melbourne) so does the salad weather. Not only because salads are quick and easy to prepare in warm temperatures, but also, if you're like me, because you are frantic at the thought of wearing shorts in a matter of weeks. If you're me, lets be honest, it's mainly for the second reason.
This salad is more akin to a new age pasta salad, in that it sort of lives on the fence between salad and meal. A full meal, in a salad bowl, containing the all important #superfood #healthspo quinoa, it is the best of both worlds, without the pasta and the breakdown when you pull out last years shorts.
1 cup quinoa
2 teaspoons cumin powder
1 teaspoon sea salt, plus extra to taste
chilli powder, to taste
zest of one lemon
squeeze of lemon juice
2 blood oranges, 1 sliced and 1 juiced
4 tablespoons dukkah, plus extra to serve
handful of coriander or mint
1. Pop your quinoa, salt, and cumin in a large pot, and fill it almost to the brim with water. Bring it to the boil, and once boiling, reduce to a medium heat and allow to bubble for about 10 minutes. Scoop a bit out every now and again to check if it's ready.
2. Drain the quinoa, and then return it to the pot. Add the butter and stir through thoroughly. Next, add the dukkah, lemon zest, chilli powder, mint or coriander and extra salt.
3. In a saucepan, place your sliced Haloumi and turn to a medium heat. Watch the Haloumi carefully and turn every couple of minutes, until a gorgeous golden colour has developed on either side.
4. To serve, plop your quinoa on a plate, followed by the Haloumi and sliced blood orange. Top with the blood orange juice, dukkah and extra sea salt. Hello shorts weather.