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
Radiant Halloumi & Ancient Grain Salad
with basil pesto & charred baby marrow
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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
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
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
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!
Ancient Grain Mix - 400ml
Vegetable Stock - 20ml
Pesto Princess Basil Pesto - 120ml
Lemon Juice - 40ml
Pumpkin Seeds - 40g
Cannellini Beans - 480g
Nomu African Rub - 20ml
Baby Marrow - 400g
Peas - 200g
Fresh Mint - 15g
Halloumi - 320g
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Radiant Halloumi & Ancient Grain Salad?
The preparation time for Radiant Halloumi & Ancient Grain Salad with basil pesto & charred baby marrow is between 20 and 35 minutes.
What is the total time required to make Radiant Halloumi & Ancient Grain Salad with basil pesto & charred baby marrow?
The total time required to make Radiant Halloumi & Ancient Grain Salad with basil pesto & charred baby marrow is between 35 and 50 minutes.
How many servings does Radiant Halloumi & Ancient Grain Salad provide?
4 servings
What are the main ingredients in Radiant Halloumi & Ancient Grain Salad?
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
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?
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
How many calories does Radiant Halloumi & Ancient Grain Salad have?
955 calories
How much fat content does Radiant Halloumi & Ancient Grain Salad have?
grams
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