quinoa, aubergine, chickpea halloumi salad
At The Health Boost we are not vegetarian, but we encourage everyone to increase the consumption of mostly plant based meals a couple of days a week. With some pulses providing some good quality protein such as the quinoa and chickpeas in this salad and the added halloumi we make sure to provide a balance of all macro nutrients. We also get asked often what to do with aubergines as they are a good source of fibre, vitamins and minerals and low in calories for those counting.
Ingredients
Serves 2-4
1 aubergine, sliced and quartered
1 can / jar of chickpeas, drained
250g fresh or frozen peas
250g halloumi
250g mixed quinoa (cooked according to instructions or use a ready cooked pouch for convenience)
Fresh mint leaves, finally chopped
3-4 tablespoon plain live yoghurt
Ground cumin
Smoked paprika
Olive oil
Salt and pepper
Method
prep time: 5mins
cook time: 40mins
Preheat oven at 200°C.
Cook quinoa according to packet instruction and set aside (or use a ready made pouch such as Merchant Gourmet as we sometimes do).
In a bowl, add 2 tablespoons of the olive oil, chickpeas, cumin smoked paprika, salt and pepper and mix well.
Add the seasoned chickpeas to a baking tray and slide in the oven for 30 minutes.
In a griddle pan, add 3-4 tablespoons of olive oil and heat up.
Add the chopped aubergines and cook on low for about 15-20 minutes.
Set the aubergines aside and use the pan to cook the halloumi.
Add halloumi to griddle pan and grill for a few minutes on each side.
Cook your peas and cool under water to keep their vibrant colour.
To assemble the salad: add the quinoa, aubergine, peas and chopped fresh mint to a salad bowl and mix well. Add the halloumi, salt, pepper and a good drizzle of olive oil.
In a side bowl, mix the live yoghurt with some chopped mint.
Serve with the salad.
The Health Boost Tip
This delicious salad can be served cold or warm which is handy with our English summers! It can be eaten on its own or with added grilled chicken, salmon or prawns.
The quinoa can be replaced by couscous, buckwheat, bulgur or orzo.
