It’s almost too hot to eat, but who can say no to a gorgeous and veggie salad ? This is almost my daily food now, salads and melon, as it’s too hot to feel like anything else. In this one, I tried this famous cheese, the halloumi, that you are supposed to fry and add in burgers, salads, etc. … Here in France we only find a version from the brand “Salakis” named Grillis and it’s also good.
I added lots of vegetables and some quinoa, for a complete salad and a nice pesto sauce with almonds, yuuum.
Ingredients (serves for 2)
- 6 tablespoon cooked and cooled quinoa
- 2 carrots
- 1/2 cooked beetroot
- 1 handful cherry tomatoes mixed varieties
- 1 handful baby spinach
- 1 zucchini
- 1 ripe avocado
- mix seeds for salad
- 1 halloumi cheese
For the sauce:
- olive oil
- salt and pepper
- 15 basil leaves
- some flaked almonds
- 4 tablespoons lime juice
or 3 tablespoons of pesto sauce mixed with some flaked almonds.
Make the sauce:
In a pestle, mix together the basil leaves, almonds, lime juice, salt and pepper and 6 tablespoons of olive oil to make the pesto sauce.
Peel and grate the carrots and beetroot. Mix it with the quinoa and 2/3 of the pesto sauce (homemade or not) et keep.
Cut the avocado in two halves, remove the stone, and cut the meat in slices.
Peel the zucchini, make thin slices with a peeler knife.
In a pan, heat some olive oil and fry the zucchini slices on both sides for a few minutes until they are grilled. Remove from heat and keep.
In two plates, put the mix quinoa-carrots-beetroot, add the baby spinach around the plate and the cherry tomatoes in the middle.
Add the crunchy zucchini and avocado in the center.
In a hot pan without oil, grill the sliced halloumi cheese, on both sides for a few minutes.
Put the grilled cheese on the salad, pour some seeds on top and add a bit of pesto sauce.
Did you know this cheese ? Do you eat veggie food sometimes ?