What are the main ingredients in Radiant Halloumi & Ancient Grain Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Radiant Halloumi & Ancient Grain Salad?

Calories: 955, Carbs: 91 grams, Fat: grams, Protein: 43.1 grams, Sugar: 11 grams, Salt: 1680 grams

How do I prepare Radiant Halloumi & Ancient Grain Salad?

EAT YOUR GREENS: Make a bed of rinsed green leaves and spoon over the minty grains. Cover in the cannellini beans, lay over the charred baby marrow, and top with the grilled halloumi. Garnish with the remaining chopped mint, the toasted pumpkin seeds and drizzles of pesto dressing. Now tuck in, Chef! COOK THE GRAINS: Place the grains in a pot with 700ml of salted water and the stock. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste. DRESSING & TOASTING: In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with the lemon juice (to taste) until drizzling consistency and set aside for serving. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion. CRISP THOSE BEANS: Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and golden. Only shift them occasionally for the best results. At the halfway mark, stir through ½ the African Rub. Season on completion, remove from the heat and set aside in the pan. WHILE THE BEANS ARE FRYING…: Coat the baby marrow strips in the remaining African Rub and a little oil. Place a second pan over a high heat (you can use a grill pan if you have one). When hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. MINTY GRAINS & GOLDEN CHEESE: Once the grains have finished simmering, toss through the peas and ¾ of the chopped mint. Cover with a lid and set aside for 5 minutes until the peas are plump and the grains are cooked. Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.

What should be prepared from my kitchen to make Radiant Halloumi & Ancient Grain Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Radiant Halloumi & Ancient Grain Salad

Name: Radiant Halloumi & Ancient Grain Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Eating your greens can be scrumptious and exciting! Full of green leaves, peas, mint, pesto, and grilled baby marrow, this salad will have you glowing! With added nutrients from the ancient grains and crispy beans, and the decadence of halloumi.

Radiant Halloumi & Ancient Grain Salad

with basil pesto & charred baby marrow

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Ancient Grain Mix
Baby Marrow
Cannellini Beans
Fresh Mint
Green Leaves
Halloumi
Lemon Juice
Nomu African Rub
Peas
Pesto Princess Basil Pesto
Pumpkin Seeds
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Radiant Halloumi & Ancient Grain Salad

Serves 1

COOK THE GRAINS
Place the grains in a pot with 350ml of salted water and the stock. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
DRESSING & TOASTING
In a bowl, combine the pesto with 1 tsp of olive oil. Loosen with the lemon juice (to taste) until drizzling consistency and set aside for serving. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CRISP THOSE BEANS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 7-8 minutes until crispy and golden. Only shift them occasionally for the best results. At the halfway mark, stir through ½ the African Rub. Season on completion, remove from the heat and set aside in the pan.
WHILE THE BEANS ARE FRYING…
Coat the baby marrow strips in the remaining African Rub and a little oil. Place a second pan over a high heat (you can use a grill pan if you have one). When hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving.
MINTY GRAINS & GOLDEN CHEESE
Once the grains have finished simmering, toss through the peas and ¾ of the chopped mint. Cover with a lid and set aside for 5 minutes until the peas are plump and the grains are cooked. Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
EAT YOUR GREENS
Make a bed of rinsed green leaves and spoon over the minty grains. Cover in the cannellini beans, lay over the charred baby marrow, and top with the grilled halloumi. Garnish with the remaining chopped mint, the toasted pumpkin seeds and drizzles of pesto dressing. Now tuck in, Chef!

Ancient Grain Mix - 100ml
Vegetable Stock - 5ml
Pesto Princess Basil Pesto - 30ml
Lemon Juice - 10ml
Pumpkin Seeds - 10g
Cannellini Beans - 120g
NOMU African Rub - 5ml
Baby Marrow - 100g
Peas - 50g
Fresh Mint - 4g
Halloumi - 80g
Green Leaves - 20g

Download the Recipe

Serves 2

COOK THE GRAINS
Place the grains in a pot with 700ml of salted water and the stock. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
DRESSING & TOASTING
In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with the lemon juice (to taste) until drizzling consistency and set aside for serving. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CRISP THOSE BEANS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 8-10 minutes until crispy and golden. Only shift them occasionally for the best results. At the halfway mark, stir through ½ the African Rub. Season on completion, remove from the heat and set aside in the pan.
WHILE THE BEANS ARE FRYING…
Coat the baby marrow strips in the remaining African Rub and a little oil. Place a second pan over a high heat (you can use a grill pan if you have one). When hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving.
MINTY GRAINS & GOLDEN CHEESE
Once the grains have finished simmering, toss through the peas and ¾ of the chopped mint. Cover with a lid and set aside for 5 minutes until the peas are plump and the grains are cooked. Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
EAT YOUR GREENS
Make a bed of rinsed green leaves and spoon over the minty grains. Cover in the cannellini beans, lay over the charred baby marrow, and top with the grilled halloumi. Garnish with the remaining chopped mint, the toasted pumpkin seeds and drizzles of pesto dressing. Now tuck in, Chef!

Ancient Grain Mix - 200ml
Vegetable Stock - 10ml
Pesto Princess Basil Pesto - 60ml
Lemon Juice - 20ml
Pumpkin Seeds - 20g
Cannellini Beans - 240g
NOMU African Rub - 10ml
Baby Marrow - 200g
Peas - 100g
Fresh Mint - 8g
Halloumi - 160g
Green Leaves - 40g

Download the Recipe

Serves 3

COOK THE GRAINS
Place the grains in a pot with 1L of salted water and the stock. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 40-45 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
DRESSING & TOASTING
In a bowl, combine the pesto with 1 tbsp of olive oil. Loosen with the lemon juice (to taste) until drizzling consistency and set aside for serving. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CRISP THOSE BEANS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 10-12 minutes until crispy and golden. Only shift them occasionally for the best results. At the halfway mark, stir through ½ the African Rub. Season on completion, remove from the heat and set aside in the pan.
WHILE THE BEANS ARE FRYING…
Coat the baby marrow strips in the remaining African Rub and a little oil. Place a second pan over a high heat (you can use a grill pan if you have one). When hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving.
MINTY GRAINS & GOLDEN CHEESE
Once the grains have finished simmering, toss through the peas and ¾ of the chopped mint. Cover with a lid and set aside for 5 minutes until the peas are plump and the grains are cooked. Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
EAT YOUR GREENS
Make a bed of rinsed green leaves and spoon over the minty grains. Cover in the cannellini beans, lay over the charred baby marrow, and top with the grilled halloumi. Garnish with the remaining chopped mint, the toasted pumpkin seeds and drizzles of pesto dressing. Now tuck in, Chef!

Ancient Grain Mix - 300ml
Vegetable Stock - 15ml
Pesto Princess Basil Pesto - 90ml
Lemon Juice - 30ml
Pumpkin Seeds - 30g
Cannellini Beans - 360g
NOMU African Rub - 15ml
Baby Marrow - 300g
Peas - 150g
Fresh Mint - 12g
Halloumi - 240g
Green Leaves - 60g

Download the Recipe

Serves 4

COOK THE GRAINS
Place the grains in a pot with 1,4L of salted water and the stock. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 40-45 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
DRESSING & TOASTING
In a bowl, combine the pesto with 1 tbsp of olive oil. Loosen with the lemon juice (to taste) until drizzling consistency and set aside for serving. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion.
CRISP THOSE BEANS
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained cannellini beans for 12-15 minutes until crispy and golden. Only shift them occasionally for the best results. At the halfway mark, stir through ½ the African Rub. Season on completion, remove from the heat and set aside in the pan.
WHILE THE BEANS ARE FRYING…
Coat the baby marrow strips in the remaining African Rub and a little oil. Place a second pan over a high heat (you can use a grill pan if you have one). When hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving.
MINTY GRAINS & GOLDEN CHEESE
Once the grains have finished simmering, toss through the peas and ¾ of the chopped mint. Cover with a lid and set aside for 5 minutes until the peas are plump and the grains are cooked. Return the pan to a medium heat with another drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy. Remove from the pan on completion and set aside to drain on some paper towel.
EAT YOUR GREENS
Make a bed of rinsed green leaves and spoon over the minty grains. Cover in the cannellini beans, lay over the charred baby marrow, and top with the grilled halloumi. Garnish with the remaining chopped mint, the toasted pumpkin seeds and drizzles of pesto dressing. Now tuck in, Chef!