This is a perfect winter time salad! Warm, filling, and comforting... and it's naturally gluten free and vegetarian. Note that it's not vegan as the haloumi cheese is made from cow or goat milk. I found the recipe (and pic) on Jamie Oliver's website and then made adjustments.
Don't let the possibility of the unknown "Ras el Hanout" spice scare you off, I made up my own batch (using spices I already had in my pantry) with this recipe: www.epicurious.com/recipes/food/views/ras-el-hanout-101070
INGREDIENTS
METHOD
Don't let the possibility of the unknown "Ras el Hanout" spice scare you off, I made up my own batch (using spices I already had in my pantry) with this recipe: www.epicurious.com/recipes/food/views/ras-el-hanout-101070
INGREDIENTS
- 2 heads broccoli, cut into even-sized florets
- 1/2 head cauliflower, cut into even-sized florets
- 1/3 cup extra virgin olive oil
- 11/2 tsp Ras el Hanout (Middle Eastern spice mix from spice stores and grocers)
- 1 cup quinoa, cooked
- 3/4 cup walnuts, toasted
- 250g haloumi, chopped
- 2 tbsp maple syrup
METHOD
- Preheat oven to 450F. Place broccoli, cauliflower in a single layer on 2 baking paper-lined baking trays. Drizzle with 1/3 cup oil, then sprinkle with Ras el Hanout and season. Roast vegetables for 20-25 minutes until tender and charred on the outside.
- Meanwhile, bring water to a boil. Add quinoa, bring to a simmer, then reduce heat to low and cook for 20-25 minutes until quinoa is cooked.
- Toast your walnuts.
- Mix quinoa, walnuts and roasted vegetables, drizzle with maple syrup.
- Heat a frypan over medium heat. Cook haloumi, turning once, for 3-5 minutes until golden.
- Serve salad warm scattered with haloumi.
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