Golden halloumi, beetroot & quinoa bowls with zesty yogurt dressing
- Lucy Lord
- Oct 9
- 1 min read
Updated: Oct 16
Golden, salty halloumi on a bed of fluffy quinoa with earthy beetroot, bursts of sweet pomegranate, fresh herbs and a zesty yoghurt dressing. A colourful, nourishing bowl that looks impressive but comes together quickly and is perfect for packed lunches or speedy dinners.
Time to prep : 5 minutes
Time to cook : 10 minutes
Servings : 2
Ingredients
150g halloumi, sliced into 1cm strips
Olive oil (spray or regular)
1x 250g pouch of cooked quinoa
4 cooked beetroots, sliced into wedges
Handful of salad leaves
Fresh herbs such as mint and dill
Pickled red onion (check out my quick ones here)
30g pomegranate seeds
Dressing
100g Greek yoghurt
Juice of 1/2 lemon
1 garlic clove, minced
Pinch of salt
Method
Pat the halloumi slices dry with kitchen paper and lightly spray or brush with the olive oil. Pan fry over a medium heat for 8 minutes, or air fryer at 200°C for 8 minutes, flipping halfway, until golden and crisp at the edges.
Meanwhile, warm the quinoa in the microwave according to the packet instructions, then fluff with a fork.
Whisk the Greek yoghurt, lemon juice, garlic and salt to make the dressing.
Divide the quinoa between bowls and add a handful of salad leaves. Top with the golden halloumi, beetroot wedges and pickled red onions. Dollop or drizzle with the yoghurt dressing and scatter with fresh herbs and pomegranate seeds to finish.
Nutritional Information
(per serve)
536 calories
29g protein, 50g carbs, 22g fat
Good to know
Store in the fridge for up to 3 days.
