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Ingredients

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Salad:

Dressing:


Warm, juicy and full of flavour. We all like a small plate that can do it all. Impress your diners and add exciting flavours to your menu with this Cyprus-originated cheese meets Bolivia grains, dressed with Thai flavours in this bright, colourful salad.

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Preparation

  1. Salad:

    1. Cook the quinoa in Knorr Professional Vegetable Stock until soft. Drain, rinse and set aside.
    2. Roast the butternut, beetroot, carrots and onion until just cooked.
    3. Sprinkle Robertsons Veggie Seasoning over the halloumi and pan fry until crisp and coloured.
    4. Blanch the snow peas.
    5. Take a bowl and mix together all the ingredients, minus the pomegranate seeds.
  2. Dressing:

    In a small bowl whisk all the dressing ingredients together.
  3. To Assemble On Order:

    Mix some of the salad dressing into the quinoa. Spoon onto a plate, fan the halloumi on top and sprinkle with the pomegranate seeds. Serve immediately.
  4. Chef’s Tip:

    The quinoa, vegetables and dressing can be made in advance. The halloumi must be fried on order.
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