Strawberry, Haloumi, and Quinoa Salad | Gluten Free | Vegetarian

Bright sweet strawberries contrast salty pan-fried haloumi, crunchy peppery rocket, and creamy pistachios in this hearty but light vegetarian, gluten free salad.Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comYesterday was People’s Day and the Brisbane EKKA Show Holiday (for non-Aussies, that’s the agricultural show that comes to our city – we get a day off!) and I was happy to fill my day with bright shiny things that did not include battling crowds to buy showbags, stare longingly at the famous strawberry ice creams, and feel exhausted by humanity at the end of the day after finally finding my car again. Instead, I started off with a run, made and photographed three new recipes, saw ‘The Man from U.N.C.L.E.’ with Mum, Jess and Chris, updated my profile photos, and watched an interesting documentary. Now that’s my kind of day off. As we lay in bed last night, drifting off to sleep, I felt like we had distilled the weekend into a perfect 24 hours. I think I could get used to a midweek-weekend every week of the year!Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comThis luscious power house salad was one of the recipes I worked on yesterday. I was so tempted to eat the whole bowl as soon as I had photographed it – and it wasn’t even 10am yet! Every part of this salad is a talented and tasty ingredient on its own. Together they are showstopping.Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comSweet, plump winter strawberries are the first starring ingredient. I am enchanted by our strawberries at the moment. We are at the height of winter berry season and the strawberries are sweet deep rubies on sale in large quantities wherever you turn. I’ve never put strawberries into a savoury application before, but I loved these cherries in my salad earlier in the year, and after cramming a few kilos straight into my mouth I wanted to celebrate these strawberries in their very own salad. Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comSweet strawberries are complemented by salty grilled haloumi in the best way possible. Every sweet bite is met by a partnering step of salty, umami in a dance that dazzles tastebuds – it’s this combination that had me running back to the kitchen for seconds last night! Peppery rocket is a great background and quinoa keeps this salad hearty. The finishing touch: sweet and creamy pistachios, which provide the perfect occasional crunch and surprisingly hold their own against the bold strawberries and haloumi. To tie all of these together I’ve tweaked one of my favourite vinagrettes: based on balsamic vinegar and sweetened with just a touch of strawberry jam! Trust me, it works deliciously!Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comI’m not going to wait for our next public holiday to make another big batch of this moreish salad! I might not be able to have a four day week every week, but I can conjure up my own sunshine by filling my lunchbox with delicious Strawberry, Haloumi, and Quinoa Salad.
Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Strawberry, Haloumi, and Quinoa Salad

Gluten Free | Vegetarian | Serves 3 as a light meal | Leftovers can be stored in an airtight container in the refrigerator up to three days.

Note: I used white quinoa, but you can use whatever colour you have on hand.

Preparation Time: 15 minutes Cooking Time: 20 minutes

Ingredients

  • 1 punnet of strawberries (250 grams)
  • 3/4 cup quinoa
  • 1 1/2 cups low sodium vegetable stock
  • 180 grams haloumi
  • 6 cups baby rocket leaves
  • 1/3 cup shelled pistachios
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon strawberry jam
  • 1 tablespoon olive oil
  • Pinch salt and black pepper

Method

  1. Place quinoa and vegetable stock in a medium size saucepan. Cover and bring to the boil. Allow quinoa to boil for 5 minutes, then turn the heat to low and simmer for 15 minutes. Remove from heat, drain thoroughly, and allow to cool to room temperature.
  2. While quinoa is cooling, dice haloumi into small cubes. Heat a non-stick frying pan over a medium heat. Fry haloumi until golden. Remove from heat and cool to room temperature while you make the dressing.
  3. To make dressing: whisk together balsamic vinegar, strawberry jam, olive oil, salt and pepper until smooth.
  4. Place rocket leaves in a large bowl. Add quinoa, strawberries, pistachios, and fried haloumi. Pour dressing over and toss gently but thoroughly until all ingredients are mixed and coated with dressing.
  5. Serve at room temperature.

Strawberry, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Sweet Potato, Haloumi, and Quinoa Salad

Chunks of roasted sweet potato, and squeaky, salty haloumi fill this salad with flavour and personality. A hearty dish to serve by itself for a light meal, or alongside the protein of your choice for something more substantial, this salad delights tastebuds, and keeps tummies full with healthy proteins and complex carbohydrates.

Sweet Potato, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life

Chris and I are off to the beach tomorrow! After three days of feasting, family, and long digestive naps we are leaving our cares behind, packing our sunscreen, and heading up the coast road for a few days of sun, sand, and nights under the stars. I am looking forward to long walks along the beach, and simple, laid back meals that can be eaten one handed while I’m reading a book in the sunshine. What are your plans for the rest of the holiday season?

Sweet Potato, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished LifeIn preparation for our trip I made a big batch of this salad to take with us for quick, light lunches and dinners that will keep us sustained for trips to the beach, but won’t weigh us down. The fried haloumi makes this salad indulgent enough for the festive season. Each squeaky golden cube is a bite of savoury delight. The roasted sweet potato and quinoa keep this firmly on the healthy side and the salad is rounded out with soft buttery lettuce leaves and toasted walnuts. I kept the dressing interesting but light, and the surprise ingredient may shock you – raspberry jam! It may sound strange, but the sweetness of the jam contrasts perfectly with the astringent balsamic vinegar for a simple but flavoursome vinaigrette.

Sweet Potato, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished LifeI made this salad recently for our family Christmas gathering and it was a hit on the smorgasbord spread. Luckily I salvaged the leftovers for my lunch the next day. I haven’t been able to stop thinking about it since. The haloumi definitely has something to do with that! If you are vegan, you could replace the haloumi with extra firm tofu, but if you do eat dairy I recommend spoiling yourself with some of this. Yes, it is indulgent, but every now and again a girl just needs fried cheese in her life, and because it is surrounded by complex carbohydrates (sweet potato and quinoa), healthy fats (walnuts and olive oil), greens (butter lettuce), and lean proteins (walnuts and quinoa) – I still feel good about eating this before I put on my bikini and head out to the beach.

Sweet Potato, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished LifeSweet Potato, Haloumi, and Quinoa Salad

Gluten Free | Vegetarian | Serves 3-4 as a light meal | Leftovers can be stored in an airtight container in the refrigerator up to three days.

Note: I used a tri-colour quinoa mix, but you can use whatever colour you have on hand.

Ingredients

  • 1 large sweet potato (about 500g / 1lb)
  • 1/2 cup walnuts
  • 3/4 cup quinoa
  • 1 1/2 cups low sodium vegetable stock
  • 180 grams (6 oz) haloumi
  • 1/2 head butter lettuce
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon raspberry jam
  • 1 tablespoon olive oil
  • Pinch salt and black pepper

Method

  1. Preheat your oven to 200C (400F) and line a baking sheet with aluminium foil.
  2. Peel sweet potato and then dice into medium size cubes (~1.5cm / 3/4inch) and place on baking tray. Bake for 30 minutes or until the centres feel tender when pierced with a fork.
  3. In the last ten minutes of baking the sweet potatoes, spread walnuts across the tray to toast. Remove tray from oven and allow sweet potatoes and walnuts to cool to room temperature.
  4. Place quinoa and vegetable stock in a medium size saucepan. Cover and bring to the boil. Allow quinoa to boil for 5 minutes, then turn the heat to low and simmer for 15 minutes. Remove from heat, drain thoroughly, and allow to come to room temperature.
  5. While quinoa, sweet potato, and walnuts are cooling, dice haloumi into small cubes. Heat a non-stick frying pan over a medium heat. Fry haloumi until golden. Remove from heat and cool to room temperature while you make the dressing.
  6. To make dressing: whisk together balsamic vinegar, raspberry jam, olive oil, salt and pepper.
  7. Tear butter lettuce leaves into large pieces. Add quinoa, sweet potatoes, walnuts, and fried haloumi. Pour dressing over and toss gently but thoroughly until all ingredients are mixed and coated with dressing.
  8. Serve at room temperature.

Sweet Potato, Haloumi, and Quinoa Salad | Vegetarian | Gluten Free | Thoroughly Nourished Life

Currently…Haloumi, Date, and Almond Salad

Here at Thoroughly Nourished Life I am currently:

Thinking: I wish I could have a vacation to Los Angeles in the early 90s. With Richard Gere. At the Beverly Wiltshire. With a credit card I didn’t have to repay. Yes, I am watching Pretty Woman. The rest of this list will be peppered with references. My apologies.

Enjoying: The combination of salty, squeaky haloumi, sweet dates, and vinegary dressing. Perfect for a mid-shopping lunch date at a fancy Beverly Hills cafe.

Haloumi Date Almond Salad | Gluten Free | Vegetarian | Thoroughly Nourished Life

Feeling: Satisfied after a flavoursome dinner salad that was a little naughty (fried haloumi anyone), a little nice (spinach, almond). and thoroughly nourishing.

Wearing: In reality? A pair of jean shorts that Chris hates, a singlet with a mustard stain (please don’t judge), and a cardigan (pre-Autumn continues). In my Richard Gere fantasy? Probably this dress, because, who wouldn’t?

Needing: More dates, almonds, spinach and haloumi so that I can make another batch of this salad next week. Also, one of these to follow. And a bubble bath while listening to Prince (or is that the artist formerly known as the artist formerly known as Prince?).

Haloumi Date Almond Salad | Gluten Free | Vegetarian | Thoroughly Nourished Life

Wanting: This Pretty Woman print for our new home. And to go and pick at the leftovers of this Haloumi, Date, and Almond Salad that are currently residing in my fridge.

Planning: What I am going to bake over the Easter long weekend. Large bowls of salad will be required to counteract the forecast sugar consumption. I may also be planning on binge-watching Pretty Woman and singing ‘Wild Women Do’ on my long weekend runs.

Drinking: A cup of green tea. Every morning. Every night. All day. It keeps me going.

Haloumi Date Almond Salad | Gluten Free | Vegetarian | Thoroughly Nourished Life

 

Haloumi. Date, and Almond Salad

Gluten Free. Vegetarian. Serves 2.

Inspired by Shutterbean’s Spinach Salad with Dates and Almonds

Ingredients

  • 1/2 medium red salad onion
  • 1 tablespoon seeded mustard
  • 2 tablespoon balsamic vinegar
  • 1/2 tablespoon olive oil
  • Generous pinch each salt and black pepper
  • 75 grams haloumi
  • 1/3 cup raw almonds
  • 120 grams baby spinach leaves

Method

  1. Thinly slice red salad onion and mix with seeded mustard, balsamic vinegar, olive oil, salt and pepper in a small bowl. Set aside until needed.
  2. Slice haloumi into small squares bout 2cm square and 0.5cm thick (about the size and thickness of a scrabble tile)
  3. Heat a small non-stick frying pan over medium heat and add haloumi and almond. Fry, stirring occasionally until the haloumi is browned on both sides.
  4. Place baby spinach leaves into a large salad bowl. Add haloumi and almonds and pour over onion dressing. Toss well until everything is coated in the vinaigrette.
  5. Serve and enjoy.

Now, currently I am finishing my cup of tea and off to fantasise about a shopping spree on Rodeo Drive. Wild women do, and they don’t regret it.