Warm, gooey cheese on the inside; crispy, gluten-free quinoa crust on the outside. What more could you ask? With extra crunch from green beans, fresh rocket, and toasted hemp hearts, sweetness from dried cranberries, and fragrance from spiced hummus.
Quinoa-Crusted Halloumi Salad
Quinoa-Crusted Halloumi Salad
with butter bean hummus, hemp hearts & bulgur wheat
Hands on Time: 20 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- BIO XXI Quinoa Flakes
- Bulgur Wheat
- Butter Beans
- Dried Cranberries
- Green Beans
- Green Leaves
- Halloumi
- Hemp Seed Hearts
- Lemon
- NOMU Moroccan Rub
- Tapioca Flour
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Egg/s
- Butter (optional)
- Paper Towel
- Blender
- Milk (optional)
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE HALLOUMI
Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 60ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & HALLOUMI
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
Bulgur Wheat - 75ml
Vegetable Stock - 2.5ml
Hemp Seed Hearts - 10ml
Tapioca Flour - 15ml
BIO XXI Quinoa Flakes - 65ml
Halloumi - 80g
NOMU Moroccan Rub - 10ml
Butter Beans - 120g
Green Beans - 80g
Green Leaves - 20g
Dried Cranberries - 10g
Lemon - 1
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE HALLOUMI
Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & HALLOUMI
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
Bulgur Wheat - 150ml
Vegetable Stock - 5ml
Hemp Seed Hearts - 20ml
Tapioca Flour - 30ml
BIO XXI Quinoa Flakes - 125ml
Halloumi - 160g
NOMU Moroccan Rub - 20ml
Butter Beans - 240g
Green Beans - 160g
Green Leaves - 40g
Dried Cranberries - 20g
Lemon - 1
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE HALLOUMI
Whisk 1 egg in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 100ml of water. Bring to a simmer and cook for 4-5 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & HALLOUMI
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
Bulgur Wheat - 150ml
Vegetable Stock - 5ml
Hemp Seed Hearts - 20ml
Tapioca Flour - 30ml
BIO XXI Quinoa Flakes - 125ml
Halloumi - 160g
NOMU Moroccan Rub - 20ml
Butter Beans - 240g
Green Beans - 160g
Green Leaves - 40g
Dried Cranberries - 20g
Lemon - 1
COOK THE BULGUR
Boil the kettle. Using a bowl, submerge the bulgur wheat and stock in 600ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, replace the plate, and set aside.
HEARTY HEMP SEEDS
Place the hemp hearts in a large pan over a medium heat. Toast for 1-2 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CRUMB THE HALLOUMI
Whisk 2 eggs in a dish with 1 tsp of water. Prepare two more dishes: one containing the tapioca flour and one containing the quinoa flakes, both seasoned lightly. Coat the halloumi slabs in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them down so they stick and coat evenly. Make sure the halloumi is fully coated in one mixture before moving on to the next and dust off any excess between coatings. Set aside until frying.
SPICY BEAN HUMMUS
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. Add the Morrocan Rub to taste and temper for 1-2 minutes as the oil heats up, shifting constantly. Stir in the drained butter beans and 200ml of water. Bring to a simmer and cook for 5-6 minutes, stirring occasionally. Remove from the heat, pour into a blender or food processor, and blend until a thick hummus. If too thick, loosen by gradually adding water or milk in small increments. Return to the pot and season to taste. Cover with a lid to keep warm until serving.
BEANS & HALLOUMI
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 6-7 minutes until cooked al dente. Remove from the pan on completion and toss through a drizzle of oil and some seasoning. Wipe down the pan and return it to a medium-high heat with enough oil to cover the base. When hot, fry the halloumi for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and allow to drain on some paper towel.
PILE IT UP!
Make a bed of bulgur and top with the green beans and rinsed green leaves. Drizzle with olive oil and top with the crumbed halloumi. Squeeze over the lemon juice to taste (we recommend using lots!) and cover in a big dollop of butter bean hummus. Garnish with the toasted hemp hearts and chopped cranberries. You’ve earned it, Chef!
Bulgur Wheat - 300ml
Vegetable Stock - 10ml
Hemp Seed Hearts - 40ml
Tapioca Flour - 60ml
BIO XXI Quinoa Flakes - 250ml
Halloumi - 320g
NOMU Moroccan Rub - 40ml
Butter Beans - 480g
Green Beans - 320g
Green Leaves - 80g
Dried Cranberries - 40g
Lemon - 2
Woolies Products in this dish
