Harissa roast carrot, quinoa and haloumi salad

Recipes / Salads

Sprinkling the salad with a toasted seed mix adds crunch, texture and flavour.

Recipe «Harissa roast carrot, quinoa and haloumi salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 4 large carrots, peeled, thickly sliced diagonally, 1 yellow capsicum, coarsely chopped, 1 red capsicum, coarsely chopped, 1 red onion, cut into thin wedges, 70ml extra virgin olive oil , 120g red quinoa, rinsed, 250ml water, 1 1/2 tbsp lemon juice , 1 1/2 tsp harissa, 1 1/2 tsp honey, 1 cup mixed herbs, firmly packed, 250g pkt haloumi, sliced, 2 tbsp seed mix with pine nuts.

Ingredients:

  • 4 large carrots, peeled, thickly sliced diagonally 
  • 1 yellow capsicum, coarsely chopped 
  • 1 red capsicum, coarsely chopped 
  • 1 red onion, cut into thin wedges 
  • 70ml extra virgin olive oil 
  • 120g red quinoa, rinsed 
  • 250ml water 
  • 1 1/2 tbsp lemon juice 
  • 1 1/2 tsp harissa 
  • 1 1/2 tsp honey 
  • 1 cup mixed herbs, firmly packed 
  • 250g pkt haloumi, sliced 
  • 2 tbsp seed mix with pine nuts 

Instructions

  1. Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Place the carrot, capsicum and onion on prepared trays. Drizzle with 2 tbs of the oil. Season. Toss to combine. Roast, stirring halfway, for 35 minutes or until golden and tender.
  2. Meanwhile, place the red quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low and cook, covered, stirring occasionally, for 14-15 minutes or until tender. Rinse under cold running water. Drain well.
  3. Combine the lemon juice, harissa, honey and 25ml of the remaining oil in a bowl. Season.
  4. Place the roast vegies, quinoa, herbs and half of the dressing in a large bowl. Gently toss to combine.
  5. Heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook the haloumi, turning, for 3-4 minutes or until golden. Transfer to a plate. Add the remaining oil. Add the seed mix. Cook, stirring, for 1 minute or until toasted. Top salad with haloumi, drizzle with remaining dressing and sprinkle with seed mix.