How to make nutty halloumi ribbon salad

Sorrel Scott

Nutty halloumi ribbon salad

Prep: 20 mins
Cook: 20 mins

75g quinoa
35g cashews
2 carrots
1 courgette
200g sugar snap peas
150g halloumi​
1 lime
40g honey
2 tbsp brown rice vinegar
175ml boiling water
1 tbsp olive oil
Sea salt
Freshly ground pepper

Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add the quinoa. Toast for a moment over a low heat. Add enough water to cover with 1cm extra on top. Add a pinch of salt. Cover and cook 20 mins or till all the water is absorbed.

While the quinoa cooks, put the cashews in a small frying pan and toast for 2-3 mins till browned in places. Tip on to a board. Cool. Chop roughly.

Peel the carrots. Carve the carrots and courgette into ribbons, using a spiraliser, julienne peeler or veg peeler. Slice the sugar snaps in half lengthways (you can eat the pods).

Wipe out the pan you used to cook the cashews. Add 1 tablespoon of olive oil and heat. Cut the halloumi into 6 slices and fry gently for a couple of mins on each side till golden brown.

Zest and juice the lime. Whisk with the honey and 2 tablespoons of vinegar. Toss the quinoa and prepared veg in a large bowl using your hands. Season lightly. Add the dressing and most of the chopped cashews.

Share the salad between 2 plates and top with the halloumi and the rest of the cashews.

Recipe from Abel & Cole (