What are the main ingredients in Cheeky Chargrilled Halloumi?

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

What is the nutritional information of Cheeky Chargrilled Halloumi?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Cheeky Chargrilled Halloumi?

A VEGGIE PROTEIN BOOST!: Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef! SULTRY BLACK QUINOA: Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot. GET YOUR GARNISHES READY: Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with lemon juice to taste and set aside for serving. CRISPY GOLDEN NUGGETS: 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. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm. WHILE THE BEANS ARE FRYING…: Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick 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. LOAD UP THE QUINOA: When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of lemon juice and some zest to taste. Toss to combine and season to taste. Cut the halloumi into bite-sized chunks.

What should be prepared from my kitchen to make Cheeky Chargrilled Halloumi?

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

Cheeky Chargrilled Halloumi

Name: Cheeky Chargrilled Halloumi
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Full of spinach, grilled baby marrow, sun-dried tomatoes, mint, and pesto, this energising salad will have you glowing with content! With the indulgence of halloumi, the warmth of spiced beans, and the nutty bliss of hemp hearts.

Cheeky Chargrilled Halloumi

with black quinoa, baby marrow, sun-dried tomatoes & hemp hearts

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Black Quinoa
Cannellini Beans
Fresh Mint
Green Leaves
Halloumi
Hemp Hearts
Lemon
Lemons
Nomu African Rub
Pesto Princess Basil Pesto
Sun-Dried Tomatoes
Vegetable Stock

From your kitchen:

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

Serves 1

SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 300ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 1 tsp of olive oil. Loosen with lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
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. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick 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.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of lemon juice and some zest to taste. Toss to combine and season to taste. Cut the halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!

Black Quinoa - 100ml
Vegetable Stock - 5ml
Hemp Hearts - 5ml
Pesto Princess Basil Pesto - 30ml
Lemon - 1
Cannellini Beans - 120g
NOMU African Rub - 5ml
Baby Marrow - 150g
Halloumi - 80g
Sun-dried Tomatoes - 25g
Fresh Mint - 3g
Green Leaves - 20g

Download the Recipe

Serves 2

SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
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. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick 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.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of lemon juice and some zest to taste. Toss to combine and season to taste. Cut the halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!

Black Quinoa - 200ml
Vegetable Stock - 10ml
Hemp Hearts - 10ml
Pesto Princess Basil Pesto - 60ml
Lemon - 1
Cannellini Beans - 240g
NOMU African Rub - 10ml
Baby Marrow - 300g
Halloumi - 160g
Sun-dried Tomatoes - 50g
Fresh Mint - 5g
Green Leaves - 40g

Download the Recipe

Serves 3

SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 2 tsp of olive oil. Loosen with lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
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. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. While the baby marrow is frying, return the nonstick 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.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of lemon juice and some zest to taste. Toss to combine and season to taste. Cut the halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!

Black Quinoa - 200ml
Vegetable Stock - 10ml
Hemp Hearts - 10ml
Pesto Princess Basil Pesto - 60ml
Lemon - 1
Cannellini Beans - 240g
NOMU African Rub - 10ml
Baby Marrow - 300g
Halloumi - 160g
Sun-dried Tomatoes - 50g
Fresh Mint - 5g
Green Leaves - 40g

Download the Recipe

Serves 4

SULTRY BLACK QUINOA
Rinse the quinoa and place in a pot with the stock. Submerge in 1,2L of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during cooking. Remove from the heat on completion, drain if necessary, and return to the pot.
GET YOUR GARNISHES READY
Place a large, nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the pesto with 1 tbsp of olive oil. Loosen with lemon juice to taste and set aside for serving.
CRISPY GOLDEN NUGGETS
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. For the best results, only shift them occasionally. At the halfway mark, stir through a knob of butter and ½ of the African Rub. On completion, cover to keep warm and set aside in the pan.
WHILE THE BEANS ARE FRYING…
Place a second pan over a high heat – you can use a grill pan if you have one. Coat the baby marrow strips in the remaining African Rub and a little oil. When the pan is hot, grill the strips for 3-5 minutes per side until charred. Remove from the pan on completion and set aside for serving. 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.
LOAD UP THE QUINOA
When the quinoa is cooked, toss together with the crispy beans, the chopped sun-dried tomatoes and reserved oil, and ¾ of the chopped mint. Add a generous squeeze of lemon juice and some zest to taste. Toss to combine and season to taste. Cut the halloumi into bite-sized chunks.
A VEGGIE PROTEIN BOOST!
Make a bed of rinsed green leaves and cover with the loaded quinoa. Lay over the chargrilled baby marrow and top with the golden chunks of halloumi. Finish with the toasted hemp hearts, the remaining mint, and the pesto dressing. Get stuck in, Chef!