halloumi salad

Halloumi, aubergine﻿, harissa and pomegranate seeds are a match made in heaven. We love this halloumi salad, it's healthy, filling and perfect for lunch, dinner or as part of a feast. 

Aubergine, Harissa And Halloumi Salad

aubergine,

vegetable oil

harissa paste

onion, finely diced

dry couscous

Coriander,

spring onions, ends removed, cut into 4cm lengths

Halloumi,

radishes,

g Pomegranate seeds

g Salted Peanuts

watercress

olive oil

lemon

g Greek yoghurt

g coriander, finely chopped

salt

pepper

Low calorie lunch ideas that will fire you up &amp; make you look forward to lunch. Say adieu to blah meals &amp; crazy cravings!

40 Low-Calorie Lunches You’ll Have On Repeat (2022)

quinoa

½ tsp salt ((for the quinoa))

chickpeas

arugula ((rocket))

tsp sweet paprika

lime

oz halloumi cheese ((5 ounces = 150 grams))

Cook

Cook the quinoa according to packet instructions with a little salt. We find it best to use double the amount of water to quinoa, and cook until water has evaporated. Take off heat and cover with a tea towel for five minutes.

Quinoa:

In the meantime, drain and rinse the chickpeas. Give the arugula/rocket a quick wash and shake. Put them into a large bowl.

Mix the juice and zest of the lime with the olive oil. Add the sweet paprika.

Dressing and salad:

Chop

Chop the halloumi into bite-size pieces and fry for 2-3 minutes each side.

Combine and serve

When the quinoa is ready, combine it with the chickpeas and arugula/rocket. Stir through the lime-oil mix. Serve in bowls with the halloumi on top. Enjoy!

Cheese:

You can prep ahead and enjoy these simple and healthy vegetarian lunch ideas for weight loss at lunchtime or anytime.

30 Healthy Vegetarian Lunch Ideas for Weight Loss

A hearty, herby grain bowl with crispy halloumi and a punchy green tahini dressing. Perfect for a fresh, filling make-ahead lunch.

Lunch Box: Halloumi Grains with Green Tahini

Quinoa

Courgette

Halloumi

Basil

Tahini

Lemon

Jalapeño

Water

Bring a large saucepan of salted water to a boil. Add the quinoa and cook following pack instructions (about 10-15 mins). Drain and set aside.

Meanwhile, cut the courgettes into irregular 4cm pieces. Break the halloumi down its natural split, then cut into chunky pieces about the same size as the courgettes.

Heat a large frying pan over a medium-high heat. Add the halloumi and cook on all sides until golden – no need for oil. Remove from the pan.

Add the olive oil to the pan, then fry the courgettes on both sides until charred. Remove and season with salt and black pepper.

For the dressing, add the basil, tahini, juice of the lemons, ½ the jalapeños and all the water to a blender and blitz until smooth. Season with salt and black pepper, then taste and adjust if needed.

Mix the quinoa with the courgettes and season with salt and black pepper. Thinly slice the remaining jalapeño.

Box or plate up the courgette quinoa and top with the halloumi and sliced jalapeño. If eating later, store the dressing separately in an airtight container. If eating now, drizzle the dressing over the top. Everything will keep well in the fridge for 3 days.

i also added some chopped cucumbers on the top for extra freshness and that was soo good

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