Barbecued Vegetable Salad with Halloumi & Pesto
PREP 15 MIN•COOK 15 MIN
EF
GF
NS
NF
V
Number of servings
2
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
Preheat a barbecue or large non-stick grill pan over medium heat.
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.
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.
For the pesto, place all ingredients in a blender and season with salt and pepper. Blend until combined and smooth.
Divide quinoa, grilled vegetables, spinach and halloumi between bowls and top with pesto to serve.
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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