Apricot and Harissa Quinoa with a Roast Cauliflower & Halloumi Salad

(Serves 2)

We were inspired by the flavours of Morocco to create our apricot and harissa quinoa pouch - we're all for pairing our British-grown grains with exciting international flavours! This recipe has a nice little kick of spice which will excite your taste buds, and  balances nicely with the saltiness of the halloumi and fresh citrus flavour of the coriander leaf.

You will need

  • 1 apricot and harissa flavour ready-to-eat quinoa pouch
  • 1/2 cauliflower, sliced
  • 400g chickpeas, drained
  • 1/2 cup chopped olives
  • 1/2 pack halloumi
  • 4 dried apricots, chopped
  • Handful coriander

Method

Start by roasting the sliced cauliflower at 180oC for approximately 20 minutes or until tender and the edges are just starting to char. Heat the drained chickpeas separately.

Slice the halloumi into strips and place in a hot pan along with a dash of oil and cook until the strips start to turn golden on each side.

Squeeze the apricot and harissa flavoured ready-to-eat quinoa pouch to separate the grains. Tear a small opening at the top to let out the steam and heat on full power in the microwave according to the instructions. Leave to stand for one minute to cool.

Add the quinoa pouch to a large bowl and break up the grains gently with a fork. Mix in the olives, apricots, chickpeas and halloumi once these ingredients are ready. Add a bed of this mix to each plate and top with the roast cauliflower and sprinkles of torn up coriander to finish.



Print     Share: