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Ingredients

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Salad:

Dressing:


Warm, juicy and full of flavour. We all like a small plate that can do it all. Impress your diners and add exciting flavours to your menu with this Cyprus-originated cheese meets Bolivia grains, dressed with Thai flavours in this bright, colourful salad.

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Preparation

  1. Salad:

    1. Add Quinoa, water and vegetable stock in a pot and cook until soft. Set aside.
    2. On a roasting tray, add butternut, beetroot, carrots and onion and olive oil until just cooked.
    3. Sprinkle Robertsons Veggie Seasoning over the halloumi and pan fry until crisp and coloured.
    4. Take a bowl and mix together all the ingredients.
    5. Sprinkle the pomegranate seeds over the salad.
  2. Dressing:

    In a small bowl add olive oil, veggie seasoning, white wine, sweet chilli sauce, mustard, garlic, salt & pepper and whisk until well combined.
  3. To Assemble On Order:

    Mix some of the salad dressing into the quinoa. Spoon onto a plate, fan the halloumi on top and sprinkle with the pomegranate seeds. Serve immediately.
  4. Chef’s Tip:

    The quinoa, vegetables and dressing can be made in advance. The halloumi must be fried on order.
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