Nectarine and chilli maple halloumi quinoa salad
Nectarines shine in this salad that highlights the seasonal stone fruit – coating the halloumi in a chilli-maple dressing is a game-changer
- Serves: 4 persons
- 1shallot or small red onion , finely diced
- ½lemon , zested and juiced
- 2tbsp extra-virgin olive oil
- 250g cooked quinoa (I like the dual or tricolour)
- 1small bunch of mint , leaves picked and roughly chopped
- 1handful of flat-leaf parsley , roughly chopped
- 30g roasted blanched hazelnuts , roughly chopped
- 50g rocket
- 2tbsp olive oil
- 1tbsp maple syrup
- 1tsp dried chilli flakes
- 2x 200g blocks of halloumi
Step 1Put the shallot in a bowl and season with a good pinch of sea salt, then pour over the lemon juice and zest and whisk in the olive oil. Taste and season. Destone and slice the nectarines, then combine the cooked quinoa with most of the herbs, most of the nuts, the rocket and nectarine, and dress with the dressing.
Step 2Whisk together the olive oil, maple syrup and chilli flakes, then use a sharp knife to deeply score the tops of the halloumi in a cross-hatch pattern, roughly 2cm deep, being careful not to go all the way through. Put them on foil in a roasting tray and brush them generously with the chilli maple oil. Heat the grill to its highest setting and grill for 6-8 mins, or until deeply caramelised and softened, basting occasionally with a little more maple oil.
Step 3When the halloumi is done, tip any grill juices into the salad and toss, then cut up the halloumi into equal-sized pieces. Divide the quinoa salad between plates and top with the halloumi. Scatter over extra hazelnuts and herbs.