Dill gives this easy salad a fresh herbal note that complements the creamy cheese. It's delicious as a side dish and makes a tasty lunch main.
Drizzle over our Squash, Quinoa & Pomegranate Salad or Brussels Sprouts, Rice & Halloumi Salad.
Superfoods unite in this hearty meat-free main. If you can't find baby kale, use chopped stemmed kale instead. For a special garnish, top with a drizzle of truffle oil and extra Parmesan.
Keep uncooked quinoa fresh by refrigerating it in an airtight container for up to six months. You can refrigerate cooked quinoa for up to three days.
This salad packs not only a protein punch but also good amounts of fibre and iron.
Sumac, a fragrant and tangy Middle Eastern spice, adds tons of flavour to the simple dressing in this salad. If you can't find it on store shelves, substitute with sweet paprika. Also, feta makes a suitable stand-in for firm, salty halloumi. To enjoy this salad on the go, pack the dressing in a separate airtight container. Right before eating, drizzle the dressing over the salad, reseal the container and shake to coat.
