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Halloumi Grain Bowl with Malt Chilli Glaze

Golden halloumi, fluffy quinoa and fresh greens come together in this vibrant grain bowl, finished with a sweet and spicy Saunders' Malt chilli glaze for a delicious balance of flavour and texture.

Makes :

2 serves

Difficulty:

Easy

Preparation Time: 

5 minutes (+ 20 minutes cook time)

Ingredients

  • 1/3 cup quinoa, uncooked (yields approx 1 cup cooked)

  • 100–150g halloumi, sliced

  • 4-6 cocktail tomatoes, quartered

  • 100g Mixed greens

  • Parsley, roughly chopped

  • Pinch salt

Glaze:

  • 2 tbsp Saunders’ Malt Extract

  • 1 tsp chilli flakes

  • 1 tbsp lemon juice

Method

  1. Rinse the quinoa well under cold water in a fine sieve, then drain thoroughly.

  2. Add the quinoa to a small saucepan over medium heat. Cook, stirring, for 2–3 minutes until lightly toasted and smelling nutty.

  3. Add ⅔ cup of boiling water and pinch of salt to the pan. Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes, or until the water has been absorbed.

  4. Remove from the heat, leave covered for 5 minutes.

  5. While the quinoa is cooling, heat a frying pan over medium heat and cook halloumi until golden on both sides.

  6. Whisk together the Saunders’ Malt Extract, chilli flakes and lemon juice in a small bowl.

  7. Fluff the quinoa with a fork and transfer to a large bowl.  Add the mixed greens and cocktail tomatoes, then toss gently  to combine.

  8. Divide between two bowls and top with the halloumi and parsley.  Drizzle with the malt chilli glaze before serving.

Tip: Rice or couscous work equally as well in place of the quinoa.

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