Halloumi Bowls (Edit recipe)

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These halloumi bowls are the perfect fall lunch or dinner. It's packed with fibre and so much flavour, and has the most delicious dressing you will be obsessed with!

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PREP TIME

25 minutes

COOK TIME

10 minutes

INGREDIENTS

14

Serves: 3

Ingredients

For the Salad

150 grams Halloumi Cheese
3 bunch Kale, 3 large handfuls, chopped
1 cup Quinoa, cooked
0.5 cup Sun Dried Tomatoes - Jersey Pickles
0.666 cup Lentils, Canned
0.5 cup Asparagus, cooked and chopped

For the Dressing

0.25 cup Extra Virgin Olive Oil
2 Tbsp Dijon Mustard
1 Tbsp Honey
1.5 tsp Red Wine Vinegar
1 pinch Salt and Pepper, to taste
0.5 tsp Parsley, Dried

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, add your chopped kale with a teaspoon of olive oil and massage until the leaves become tender. Set aside.
Heat up a grill pan on low-medium heat and add your slices of ILIOS halloumi. Cook for 2-3 minutes on each side until grill marks appear.
Add the halloumi to your salad, along with cooked quinoa, asparagus, ILIOS sundried tomatoes and ILIOS lentils.
Prepare your dressing by adding all ingredients together and whisking until emulsified.
Pour the dressing over your salad and enjoy!

Notes

How to store: store all the ingredients for this salad separately to make it last longer. Place each component of your salad in the fridge for up to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	649
Fat:	36 g
Carbohydrates:	60 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	346 mg
Fiber:	11 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.