Informations supplémentaires
30 min.
|
757 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes. Drain and set aside.
2. Setup
Chop the garlic and the mint. Separate the cilantro leaves from the stems. Slice the halloumi, the radishes and the cucumbers. Cut the tomato into quarters. Cut the pita into pieces. Cut the lemon in half.
3. Cook the halloumi
Warm up a non-stick pan over medium-high heat. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil, to taste, if you're worried the halloumi will stick to your pan.
4. Make the crispy pitas
In a pan over medium-high heat, add a drizzle of olive oil. Cook the pieces of pitas for 1-2 minutes on each side or until crispy. Add the za'atar spices and salt.
5. Make the sauce and the salad
In a bowl, combine the garlic, the juice of half a lemon, the sumac and a drizzle of olive oil. In a bowl, combine the quinoa, the tomatoes, the cucumbers, the radishes, the herbs and the sauce.
6. Plate your dish
Garnish the salad with the halloumi and the crispy pitas. Bon appétit!
What you need
Pot, Strainer, Pan, Bowls.
757 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
38g
58%
cholesterol
100mg
33%
fiber
7g
28%
protein
34g
saturated
18g
90%
sodium
1369mg
57%
sugar
3g
trans
0g