Recipes Harissa roast carrot, quinoa and haloumi salad

Recipes Harissa roast carrot, quinoa and haloumi salad

Recipes Harissa roast carrot, quinoa and haloumi salad

Recipes Harissa roast carrot, quinoa and haloumi salad Sprinkling the salad with a toasted seed mix adds crunch, texture and flavour. Harissa roast carrot, quinoa and haloumi salad

Ingredients

  • 4 large carrots, peeled, thickly sliced diagonally
  • 1 yellow capsicum, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • 1 red onion, cut into thin wedges
  • 70ml extra virgin olive oil
  • 120g red quinoa, rinsed
  • 250ml (1 cup) water
  • 1/2 tablespoons lemon juice
  • 1/2 teaspoons harissa
  • 1/2 teaspoons honey
  • 1 cup mixed herbs, firmly packed
  • 250g pkt haloumi, sliced
  • 2 tablespoons seed mix with pine nuts

Method

  • Step 1 Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Place the carrot, capsicum and onion on prepared trays. Drizzle with 2 tbs of the oil. Season. Toss to combine. Roast, stirring halfway, for 35 minutes or until golden and tender.
  • Step 2

    Meanwhile, place the red quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low and cook, covered, stirring occasionally, for 14-15 minutes or until tender. Rinse under cold running water. Drain well.

  • Step 3

    Combine the lemon juice, harissa, honey and 25ml of the remaining oil in a bowl. Season.

  • Step 4 Place the roast vegies, quinoa, herbs and half of the dressing in a large bowl. Gently toss to combine.
  • Step 5 Heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook the haloumi, turning, for 3-4 minutes or until golden. Transfer to a plate. Add the remaining oil. Add the seed mix. Cook, stirring, for 1 minute or until toasted. Top salad with haloumi, drizzle with remaining dressing and sprinkle with seed mix.