Grilled Halloumi & Tenderstem Broccoli salad with Pomegranate, Mint & Harissa-spiced Quinoa & Puy Lentils
There are moments during summer time that I love. The kitchen is quiet, calm and mercifully cool - and my appetite cries out for light and satisfying plates of fresh, vibrant food. Salads seem like the easiest dish to make. There is no browning or slow cooking. You take the elements – usually raw, sometimes cooked – and dress them. There are always greens in my fridge, copious and chilled and there may be a handful of cooked whole grains such as quinoa, barley wheat or freekeh - which is roasted green wheat, fast becoming more and more popular - to lend substance, (otherwise a handy packet in the cupboard on standby!) I particularly love whole grains for salads as they keep their shape and don’t become sticky like refined ones, they make terrific salads – they keep their shape, benefit from being soaked in dressing, and can sit in the fridge not just for an hour but for a couple of days, without spoiling. I use bowls of iced water to perk up pea shoots, watercress and salad leaves. The dressings are generally made first because I like taking time to balance the acidity of vinegar, a favourite mustard or something sweet like honey/agave nectar (like in this recipe) together with citrus juices, oils and seasonings.
When entertaining, summer always seems so much easier compared to winter. You can cook outside, (halloumi and tenderstem broccoli are wonderful when grilled on the barbecue lightly coated in olive oil) which always feels more liberating than being glued to the stove, plus you can eat outside, where things always taste sweeter. Today’s recipe was born from a last-minute gathering with friends, when the sun suddenly started shining and we piled outdoors to eat, happy faces and all.
Grilled Halloumi & Tenderstem Broccoli salad with Pomegranate, Mint & Harissa-spiced Quinoa & Puy Lentils
The salty halloumi here partners so well with the sweet, zesty dressing, but if you prefer the taste of goat’s cheese, this would also make a worthy addition.
Serves 2 (can be easily doubled or more)
2 tbsp olive oil
1 tbsp harissa
150g quinoa and lentil ready-cooked mix (you can find these packs with the ready-cooked rice in most supermarkets, such as Waitrose ‘Love Life’ range. If you buy raw quinoa and lentils, follow the packet instructions, then continue as per method 2 below)
200g halloumi, sliced
150g tenderstem broccoli, halved horizontally
50g ruby chard leaves (or other salad leaves of your choice)
a handful of fresh mint leaves
2 tbsp pomegranate seeds
1/2 tbsp sesame seeds
For the dressing:
1 tbsp freshly squeezed lemon juice
2 tbsp ex-virgin olive oil
1 tbsp agave nectar (or for non-vegans, you can use honey)
1. To make the dressing, place the lemon juice, oil and agave nectar with some salt and pepper in a small bowl and mix to combine. Set aside.
2. Heat 1 tablespoon oil in a medium saucepan over high heat. Add the harissa and allow to heat for a few seconds, then reduce the heat and add the lentils/quinoa mix. Cook, stirring for a few minutes. Then remove from the heat to cool.
3. Heat the remaining 1 tablespoon of oil in a non-stick frying pan over a medium to high heat. Add the halloumi and cook for 3 minutes each side, or until golden. Set aside. Add the broccoli to the pan with a little more oil if needed and cook for 5-7 minutes, or until al dente and chargrilled, Divide the halloumi and broccoli between two plates. Arrange the ruby chard (or other salad leaves), quinoa/lentil mix and mint leaves on top. Toss together lightly with the dressing. Finish with a scattering of pomegranate, sesame seeds and a little more seasoning.
Recipe, styling & photography: Natalie Seldon
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