Protein Boost | Maple-Dijon Roasted Chickpea & Halloumi Salad
with Rainbow Carrot Ribbons, Goat Cheese & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
1070 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. For a suppertime salad, we want warm comforts and cool refreshment on the same summery plates. Roasted chickpeas are enrobed in Mediterranean seasonings, making for full-bodied bites when punctuated with goat cheese crumbles, nuts and seeds under a maple-Dijon vinaigrette.
We will send you:
- 3 Cucumbers
- 200g Multicoloured Nantes carrots
- 45ml Maple-Dijon vinaigrette
- 95g Red & white quinoa
- 540ml Chickpeas (canned)
- 25g Nuts & Seeds salad topper
- 60g Goat cheese
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Milk, Mustard, Soy
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
49 g
Saturated Fat
18 g
Sodium
2240 mg
Total Carb
120 g
Sugars
21 g
Protein
48 g
Fibre
22 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and allow to cool slightly.
Roast the chickpeas
Meanwhile, drain and rinse the chickpeas. On a lined sheet pan, toss with a drizzle of oil, the spices and S&P. Roast, stirring halfway, 12 to 15 min., until golden brown. Allow to cool slightly.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. Using a peeler, thinly slice the carrots into ribbons.
Sear the halloumi
Rinse the halloumi and pat dry; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the salad
In a large bowl, combine the quinoa, chickpeas, cucumbers, carrots, halloumi, vinaigrette and S&P.
Plate your dish
Divide the salad between your bowls. Garnish with the goat cheese and salad topper. Bon appétit!
