Recipe of the week: Natalie Seldon's grilled halloumi & tenderstem broccoli salad

Recipe of the week: Natalie Seldon's grilled halloumi & tenderstem broccoli salad

17th May 2018

Award-winning food writer, food & prop stylist, and food photographer Natalie Seldon shares this tasty colourful salad recipe

Grilled halloumi & tenderstem broccoli salad with pomegranate, mint & harissa-spiced quinoa & puy lentils

The salty halloumi here partners so well with the sweet, zesty dressing, but if you prefer the taste of goat's cheese, this would also make a worthy addition.

Serves: 2 (can be easily doubled or more)

Ingredients:

2 tbsp olive oil
1 tbsp harissa
150g quinoa and lentil ready-cooked mix (you can find these packs with the ready-cooked rice in most supermarkets, such as Waitrose 'Love Life' range. If you buy raw quinoa and lentils, follow the packet instructions, then continue as per method 2 below)
200g halloumi, sliced
150g tenderstem broccoli, halved horizontally
50g ruby chard leaves (or other salad leaves of your choice)
a handful of fresh mint leaves
2 tbsp pomegranate seeds
� tbsp sesame seeds

For the dressing:
1 tbsp freshly squeezed lemon juice
2 tbsp ex-virgin olive oil
1 tbsp agave nectar (or for non-vegans, you can use honey)

Method:

1. To make the dressing, place the lemon juice, oil and agave nectar with some salt and pepper in a small bowl and mix to combine. Set aside.
2.Heat 1 tablespoon oil in a medium saucepan over high heat. Add the harissa and allow to heat for a few seconds, then reduce the heat and add the lentils/quinoa mix. Cook, stirring for a few minutes. Then remove from the heat to cool.
3.Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium to high heat. Add the halloumi and cook for 3 minutes each side, or until golden. Set aside. Add the broccoli to the pan with a little more oil if needed and cook for 5-7 minutes, or until al dente and chargrilled, Divide the halloumi and broccoli between two plates. Arrange the ruby chard (or other salad leaves), quinoa/lentil mix and mint leaves on top. Toss together lightly with the dressing. Finish with a scattering of pomegranate, sesame seeds and a little more seasoning.

Recipe, styling & photography: Natalie Seldon
Instagram:@prettyediblestylist?

Natalie is also the author of best-seller cookbook,The Goodness of Nuts & Seeds(available to buy via Amazon & most good book shops)

Share this article: