In just 10 minutes you can be digging into this light meal. Slices of pan-fried halloumi cheese are served atop a bed of herby quinoa and mixed greens then dressed with a bright caper, lemon and chilli dressing.
Halloumi With Caper, Lemon And Chili Dressing
250g quinoa, cooked according to package directions
2 lemons, halved and juiced
1 Tbs each mint, coriander and parsley, chopped
1 large tomato, diced
2 green onions, chopped
1/2 pound halloumi, sliced
2 tsp capers
1 red chili pepper, finely chopped
1 small clove garlic, minced
Mixed greens, to serve
1. Spoon quinoa into a bowl. Add half of the lemon juice and season with salt and pepper. Toss through the herbs, tomato and green onion.
2. Fry the halloumi in a non-stick skillet until golden. Whisk 1 tablespoon of the olive oil with the remaining lemon juice, the capers, chili and garlic.
3. Put the quinoa salad on plates along with the mixed greens. Top with the halloumi slices and spoon over the dressing.
Recipe from Olive Magazine
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