Cook the halloumi croutons: To help the halloumi crisp up, gently pat it dry with kitchen paper, then chop it into cubes that are around the size of a small crouton - around 2.5 - 3cm cubes.
Heat a dash of your preferred cooking oil or spray in a large frying pan over a medium heat. When the pan is hot, add the halloumi and cook for 5 - 8 minutes, turning so that they are cooked on all sides. Once it hits the pan, don’t move it for 1–2 minutes. Let it turn golden-brown, then flip it over and it should release easily when it’s ready.
Once the halloumi is golden, quickly stir in the Chilli Garlic Sauce and honey then toss the halloumi in the glaze. Cook for another 2 - 3 minutes, until the halloumi is glossy and coated. Take the pan off the heat and set aside until you are ready to plate up.
Make the rainbow quinoa salad: Thinly slice the cucumber and radishes. Peel the carrots into ribbons with a peeler.
Add all the veg to a large bowl and stir in the pre-cooked quinoa (you may need to break it up a little bit as it may stick together in the pack).
Zest and juice the lime, then add this to the bowl with the sesame oil and toss well to combine. Season to taste with salt and pepper, remembering that the halloumi will add saltiness.
Plate Up: If your sesame seeds aren’t already toasted, toast them in a dry pan over a low-medium heat for 3 - 5 minutes, stirring occasionally until golden brown.
Plate up the salad into bowls, scatter over the halloumi croutons and sesame seeds, then tuck in and enjoy.
For the best halloumi cooking results, make sure you use a large frying pan and don’t crowd the pan.
Adapt this recipe according to what you have and what you prefer. Paneer could also be used instead of halloumi. You can swap the quinoa for cooked rice, couscous or even pasta, according to your own.
PREP TIME: 10 MINUTES | COOKING TIME: 15 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
