Greek Superfood Salad Recipe
This quick to prepare Greek superfood salad is packed full of flavour, plus it’s wheat free and veggie friendly! The recipe comes from founder of the Pure Package, Jennifer Irvine’s book, The Balance Diet. For more recipes like this, get your copy at www.amazon.co.uk.
We Heart Living – greek superfood salad
Greek Superfood Salad
Serves 2
Ingredients
- 40g quinoa, rinsed
- 125g halloumi, cut into thin slices
- 8 black olives, pitted and halved
- 4tbsp barley couscous
- 120ml vegetable stock, boiling
- 1tsp extra virgin olive oil
- 8 cherry tomatoes, halved
- 1/4 cucumber, peeled and cut into dice
- Small handful flat-leaf parsley, roughly chopped
- Handful fresh mint, roughly chopped
- 1tbsp extra virgin olive oil
- 1tbsp lemon juice
To serve: Freshly ground black pepper
Method
1. Cook the quinoa in boiling water for about 12 minutes – or according to the packet instructions. Drain and rinse under cold water. Meanwhile, soak the halloumi slices and olives in water for 10 minutes, to remove any excess salt.
2. While the cheese and olives are soaking, place the couscous in a deep bowl and cover with the vegetable stock. Stir in the olive oil and cover the bowl with cling film. Set aside for 5 minutes.
3. In a bowl mix the tomatoes, cucumber, drained olives, parsley and mint. Add the quinoa and couscous and stir to combine.
4. Whisk together the olive oil and lemon juice, and add half to the vegetables and grains.
5. Drain the halloumi, pat dry, and place under the hot grill for 3 minutes on each side, until browned and crispy (alternatively, dry-fry them in a small non-stick frying pan for a minute on each side over a high heat).
6. Divide the couscous mixture between serving plates, along with the halloumi slices and drizzle with the remaining dressing. Season with black pepper and serve.
Tip:
If you can’t find halloumi, use chunks of ungrilled feta and soak in the same way before adding to the salad.
We Heart Living – Pure Package