Barbecued Vegetable Salad with Halloumi & Pesto

PREP 15 MIN
•
COOK  15 MIN

EF

GF

NS

NF

V

Number of servings
2
Ingredients

1⁄3 cup (60g) mixed quinoa (or other colour) rinsed

2⁄3 cup (160ml) water

1⁄4 tsp salt

1 courgette (medium) sliced diagonally

150g yellow squash quartered

1 tsp olive oil

150g halloumi sliced

1⁄2 cup (20g) baby spinach leaves to serve

salt & pepper, to taste

Pesto

1⁄2 bunch of fresh basil (150g bunch) leaves picked

3 tsp sunflower seeds (kernels) toasted

1 lemon juiced

1 tbs water or enough to loosen the pesto to desired consistency

1⁄2 garlic clove chopped

Methodbased on 2 servings
1

Preheat a barbecue or large non-stick grill pan over medium heat.

2

Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked. Rest covered for 5 minutes. Fluff with a fork.

3

Meanwhile, place the courgette, squash and oil in a large bowl. Season with salt and pepper and toss to combine. Grill vegetables, in batches, for 2-4 minutes each side until tender. Transfer to large bowl. Grill the halloumi for 1-2 minutes a side until golden. Transfer to a plate.

4

For the pesto, place all ingredients in a blender and season with salt and pepper. Blend until combined and smooth.

5

Divide quinoa, grilled vegetables, spinach and halloumi between bowls and top with pesto to serve.

Nutritional Informationper serving

Energy (kJ)

1665 kJ / 398 cals

Protein

25.1 g

Fat

21.4 g

Sat. Fat

9.2 g

Carbs

22.5 g

Sugar

6.4 g

Fiber

5 g

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