Quinoa ‘tabbouleh’ with British asparagus, halloumi and kale
This warming salad packs a mean protein punch, and is an ideal way to sample British asparagus while it's fresh in season.
For the tabbouleh:200g quinoa
350ml hot vegetable stock
2 bunches British asparagus
1/2 bunch spring onions
1 large bunch flatleaf parsley, chopped
a handful of radishes
200g pack pomegranate seeds
2 x 250g packs halloumi, cut into 1cm thick slices
For the dressing:juice 1 lemon
1 tbsp runny honey
1 clove garlic, crushed
1 tsp dijon mustard
6 tbsp olive oil
salt and freshly ground black pepper
- Add the quinoa to a small saucepan and pour over the hot stock. Bring to the boil, reduce the heat to low, cover and cook for 15 minutes until the grains are tender and the stock absorbed.
- Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a bowl and whisking together. Slowly mix in the olive oil until you have a thick creamy dressing. Season with salt and freshly ground black pepper.
- Bring a large pan of salted water to the boil and tip in the asparagus. Simmer for 2 minutes until just tender. Drain then tip onto a plate and allow to cool. Add the kale to the boiling water and cook for another 2 minutes, then drain and rinse under cold running water. Add the kale to the bowl of dressing, along with the spring onions, parsley, radishes and blanched asparagus. Toss together to mix.
- Heat the olive oil in a griddle pan until very hot. Brush the halloumi slices with a little oil and grill on both sides- it should be nice and crisp. Once the quinoa is cooked, tip into the salad and stir through. Spoon onto a serving plate and top with the halloumi slices. Scatter over the pomegranate seeds to serve.