Haloumi, Quinoa and Pomegranate Salad
Cook Time 30 mins
100g (½ cup) quinoa, rinsed and drained
250ml (1 cup) water
100g low-fat haloumi
½ pomegranate, seeds removed
2 handfuls coriander leaves, roughly chopped
¼ cup diced shallots/spring onions
1 tablespoon lime juice
4 iceberg lettuce leaves
Lime wedges, to serve
Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, until quinoa absorbs water. Transfer to a bowl.
Slice haloumi into approximately 8mm thick pieces. Heat a small non-stick frying pan over high heat and cook haloumi for approximately 2 minutes on each side, until golden. Remove from pan and cut into small cubes.
Place haloumi, pomegranate seeds, coriander, shallots/spring onions, some cracked black pepper and lime juice into a bowl with quinoa and fold through to combine well. Spoon mixture into lettuce leaves and serve with extra lime wedges.