An ideal healthy dinner option, this dish for radish and quinoa with pistachios and grilled halloumi will leave you feeling fuller for longer. Made by Lowri Turner, we trust that this dish will be yummy too.
Serves 4
Cooking time: 30 mins
What You’ll Need:
- 200g/7oz quinoa
- 600ml/18fl oz water
- Juice of 2 limes
- 12 radishes, quartered
- 12 baby vine tomatoes, quartered
- 2 handfuls each fresh chopped parsley, mint and coriander
- 1 handful shelled, unsalted pistachios, toasted in a dry frying pan.
- Salt and pepper
- Seeds from 1 pomegranate (optional)
- 200g halloumi cheese, sliced
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 2 tbsp chopped parsley
What To Do:
- To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid in for 15-20 minutes till all the water has disappeared. Remove from the heat and allow to cool. When cool, add the radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.
- Heat a griddle pan. Slice the halloumi cheese, rub with olive oil and season. Arrange the halloumi slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the halloumi (2 – 4 minutes), turn over to colour on the other side. Sprinkle with parsley.
- To serve, pile the quinoa onto a large serving plate, scatter the halloumi over the top and sprinkle with pomegranate seeds if using.
Recipe from www.loveradish.co.uk