Harissa roast carrot, quinoa and halloumi salad

A satisfying vegetarian Harissa roast carrot, quinoa and halloumi salad are full contrasting flavours and textures.

You will need

  • Non-stick frying pan
  • Small pot
  • Roast tray x 2
  • Large bowl
  • Baking paper


Serves 4
  • 140 g (5 oz) quinoa, rinsed
  • 12 1.5cm thick slices of halloumi cheese
  • 1 tbsp of harissa
  • 3 large carrots, peeled and thickly sliced
  • 1 red bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 1 red onion, cut into small wedges
  • 1 tbsp of freshly squeezed lemon juice
  • 2 tbsp of pumpkin seeds
  • 2 tbsp of olive oil
  • 2 tbsp of rapeseed oil
  • Few leaves of fresh mint
  • Few leaves of fresh flat parsley
  • Freshly ground black pepper
  • Salt

Preparation Method

50 minutes
  1. Preheat the oven to 180˚C/Gas Mark 4 and lay two roast trays with baking paper.
  2. Place sliced carrots with harissa into a roast tray and drizzle with 1 tablespoon of olive oil. Toss well and pop in the oven for about 25 minutes stirring occasionally
  3. Put peppers on a roast tray, season with salt and black pepper. Drizzle with remaining olive oil and pop in the oven as well, for 15 minutes.
  4. Meanwhile, cook the quinoa in a pot of boiling water following the packet instructions. Drain well and set aside to cool a little.
  5. Place the roast vegetables, quinoa and lemon juice in a large bowl. Season with salt and freshly ground black pepper and gently toss to combine.
  6. Heat a non-stick frying pan over medium-high heat and drizzle with repressed oil. Cook halloumi 4 minutes on each side or until golden brown. Remove halloumi from the heat and set aside in a warm place.
  7. Divide salad between 4 plates and top with halloumi garnish with fresh mint and parsley leaves. Sprinkle with pumpkin seeds and enjoy!

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