Halloumi Courgette Salad

Name: Halloumi Courgette Salad
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 g Halloumi Cheese; 4 eggs; 1 cup Self Raising flour; 20 ml Lime Juice; to taste Sea Salt & Pepper; 250 g Cottage Cheese; 1/2 bunch Basil; 4 Roma Tomatoes; 250 g Quinoa; 10 pkg Rocket; 200 g Pumpkin / sunflower seeds (soaked overnight); 1 Spanish Onion

Aaron Jonathan Cook @cook_4678118

Canberra, Australia

Simple summertime dish that is a sure crowd pleaser

Aaron Jonathan Cook @cook_4678118

Canberra, Australia

Simple summertime dish that is a sure crowd pleaser

Saved

Ingredients

30 mins

4 servings

500 gHalloumi Cheese
4eggs
1 cupSelf Raising flour
20 mlLime Juice
to tasteSea Salt & Pepper
250 gCottage Cheese
1/2 bunchBasil
4Roma Tomatoes
250 gQuinoa
10 pkgRocket
200 gPumpkin / sunflower seeds (soaked overnight)
1Spanish Onion

Saved

Steps

30 mins

1

Grate Zucchinh and halloumi into mixing bowl
2

Add eggs, flour, lime juice and seasoning; mix until combined and wet consistently (like a pancake batter)
3

Cut roma tomatoes into quarters, season and roast on 150 degrees Celsius for approximately 30-40 minutes
4

Cook qunioa until soft. Use 1 part qunioa to 2 part liquid ratio.
5

Chop basil and add to mixing bowl. Add cottage cheese, mix well until all combined
6

Pan fry Zucchini fritters until lightly golden on both side. Approx 1 min per side
7

Drain season and cook in a dash of olive oil. oven at 150 degrees for 40 min - 1 hour
8

Assemble the salad;
Qunioa - Rocket - Roasted Tomato - Basil Cottage Cheese - Roasted Seeds - Zucchini Fritters
9

Drizzle a dash ofolive oil and lime juice to servre