Halloumi jumble


For the salad:

  • 2 cups cooked and cooled quinoa
  • 1 handful of roughly chopped nuts – macademias and/or cashews
  • 1 orange – peeled and cubed
  • 1 pomegranate – halved and seeds bashed out with the back of a spoon
  • 1 avocado – sliced
  • 2 handfuls loose salad leaves
  • 1 red onion – sliced
  • 1 cucumber – peeled, deseeded and sliced

For the halloumi:

  • Glug of vegetable oil
  • Slab of halloumi (~250 g) – sliced lengthways
  • 3 tbsp runny honey

For the dressing:

  • 1/4 cup/ 4 Tbsp balsamic vinegar
  • 1/2 cup/ 8 Tbsp olive oil
  • Squeeze of lemon juice
  • Salt and pepper to taste


  1. Cook quinoa according to packet directions and then leave to cool down to room temperature
  2. Prepare and then mix all of the salad ingredients into a bowl
  3. Heat a frying pan on high, add a glug of vegetable oil and fry the halloumi for 2-3 minutes on each side or until slightly golden brown
  4. While cooking, mix the dressing ingredients in a jar and shake vigorously
  5. Add the honey to the pan and cook until the halloumi is golden brown and the honey has crystallised, being careful as the sugars in the honey can easily burn
  6. Bring all the salad ingredients together onto a serving platter, top with halloumi and drizzle with the dressing
  7. Take photos and tag @vaguelyvegetarian on Instagram
  8. Bask in social media glory

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