For the easiest summer treat that works for breakfast, lunch, dinner or snack, just grill some Barossa Valley halloumi on the barbie. Sprinkled with lemon or drizzled with olive oil, it's light, milky and milk with bright, fresh flavours and that freaky squeaky texture.
After inspiration? Try this!
Grilled Halloumi, Roasted Baby Carrots, Beetroots, Quinoa, Mint & Smoked Almond Salad
Prep: 15 min | Cook: 30 min | Serves: 6
150g She’s Cheese Oregano & Lemon halloumi, sliced
2 tbsp olive oil + spray olive oil
1 bunch baby carrots, trimmed and washed
1 bunch baby beetroot, trimmed and washed
1 cup quinoa, rinsed
¼ cup chopped mint leaves
¼ cup roughly chopped smoked almonds
¼ cup lemon juice
sea salt and freshly ground black pepper
Preheat oven to 200C (180C fan-forced). Place 2 tablespoons olive oil in a roasting pan with baby carrots, beetroot, salt and pepper, tossing to combine. Place in preheated oven, cook for 30 minutes or until beetroot is tender. Meanwhile, place quinoa in a small saucepan with 2 cups water, over a medium heat and bring to the boil. Reduce heat to low, cover and cook for 15-20 minutes, until liquid has been absorbed. Remove from heat and allow to cool.
Heat a grill pan over a medium-high heat. Spray halloumi slices with olive oil and place on grill pan for 2-3 minutes either side, or until golden. To make the salad, combine the roasted
vegetables, quinoa, mint, almonds, lemon juice and halloumi together in a large mixing bowl, tossing to combine. Check seasoning and adjust accordingly.