Jewelled Quinoa and Halloumi Salad


The quinoa and the halloumi make this a really great high-protein salad, that combined with the fact that it contains a good amount of fibre and slow-release carbs means it satisfy you and keep you going - minus the post-lunch slump! 

This gorgeous colourful Lebanese-inspired salad is packed with flavour, high in protein and makes a delicious make-ahead for lunch boxes or a beautiful, side-dish for dinner parties. 




45 mins

  • 250g quinoa (I like the tri-coloured one for this recipe)

  • three handfuls of baby spinach leaves, washed 

  • 250g halloumi block, sliced 

  • 3 small or 2 large sweet potatoes, cut into small cubes

  • 1 tbsp of cumin seeds (ground cumin will work too)

  • 1 tbsp olive oil

  • 1/2 cup of pomegranate seeds (I use frozen) 

  • Salt and pepper to taste 

For the Dressing

  • 2 tbsp tahini 

  • 1/3 cup of lemon juice

  • a pinch of salt

  • 1 tsp crushed garlic

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6

  2. ​Rinse and then cook the quinoa according to the instructions on the packet

  3. While this simmers away spread out the cubed sweet potato onto a baking tray, drizzle with the olive oil and sprinkle with the cumin seeds and a little salt and pepper before putting in the oven to roast for 25-30 minutes 

  4. Once the quinoa is cooked, (soft and fluffy) place it in your salad bowl to cool slightly 

  5. When the sweet potato is done take it out the oven and add it to the salad bowl along with the quinoa

  6. Lay the halloumi pieces out on the same baking tray in a single layer and place under the grill. Grill for about 2-4 mins each side or until it just starts looking golden and slightly charred

  7. Meanwhile add the baby spinach to your salad bowl and about 2 /3 of the pomegranate seeds too

  8. Make the dressing by combining all the ingredients well, I do mine in a rinsed out jam jar, screw the lid on tight and give it a good shake!

  9. Pour the dressing over the ingredients in the salad bowl and mix well to coat everything, add the halloumi pieces on top and sprinkle with the leftover pomegranate seeds

Make it your own:

This would be a great make-ahead for lunch boxes, just leave out the fresh baby spinach and add it in on the morning you plan to take it to prevent it going soggy.

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


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 © 2019 Mikayla Norton