Quinoa, Grape & Haloumi Salad

Simple and flavorful, this Quinoa, Grape & Haloumi Salad combines the nutty goodness of quinoa with the sweetness of baked red grapes, and the savory richness of haloumi. Tossed with a delightful cranberry and orange balsamic dressing, it's a refreshing dish perfect for summer.

Product: Myanbah Farm Orange & Cranberry Balsamic 

Serves 4

Effort: Easy

Preparation time: 20 minutes

Cooking time: 15 minutes

Gluten free

Ingredients

• 1 packet of haloumi (180-200g)

• 200g red grapes

• 2 tbsp cranberry & orange balsamic

• 1/2 lemon, juiced, and zest separated

• 2-3 sprigs of fresh thyme or 1/4 tsp dried

• 3/4 cup of quinoa, cooked and cooled

• 1 tbsp olive oil

• Salt and pepper to taste

• 60g rocket

• 2 large celery stalks, washed and sliced

• 40g pistachios, chopped

• Fresh parsley for serving

• Extra balsamic for serving

Instructions

1. Preheat the oven to 220°C fan.

2. Wash the red grapes and add them in a baking dish.

3. In a small bowl, mix the cranberry and orange balsamic with lemon juice. Drizzle this mixture over the grapes.

4. Cut the haloumi into long pieces and nestle them in the same tray as the grapes. Add the thyme sprigs and season lightly.

5. Bake for 15 minutes in the preheated oven until the haloumi is golden and grapes are slightly caramelized. Remove and leave to cool.

6. While the haloumi and grapes are baking, prepare the quinoa according to the packet instructions. Allow it to cool.

7. In a large bowl, combine the cooked quinoa with olive oil, lemon zest and season.

8. Add rocket, sliced celery to the quinoa mixture.

9. Once the haloumi and grapes are cool enough, with the juices, fold them through the quinoa mix.

10. Serve the salad topped with chopped pistachios, fresh parsley and drizzle with extra balsamic to taste.

Hints & tips

Easy swaps - For a simple variation, consider swapping out the quinoa with a wild rice and quinoa mix or brown rice. This alternative will maintain the nutty flavor profile of the dish.

Haloumi is a robust, salty cheese that retains its form when baked. Alternatively, a firm feta cheese would be suitable for this salad.

Spinach or mixed salad leaf would be an easy swap for rocket but you will loose the peppery flavour that the rocket provides.

Pine nuts or silvered almonds would be an easy swap for pistachios.

Serving suggestion - Serve this quinoa, grape and haloumi salad with roast chicken or at your next BBQ.

Portion size - Serves 4 or 2 with leftovers. This recipe can easily double.

Storage - Store in the fridge for 3-4 days. Not suitable for freezing.