17/11/2025
HONEY AND SESAME HALLOUMI WITH NECTARINE AND QUINOA TABBOULEH
for successful living. This veggie lunchbox is vegetarian, high protein and gluten free. It’s absolutely delicious so I hope you enjoy this recipe as much as I do!
Serves 2
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒
* 100g quinoa, rinsed and drained
* 1 nectarine, stone removed and cut into chunks
* 100g cherry tomatoes, halved
* Handful of mint, finely chopped
* 50g mixed seeds, such as pumpkin and sunflower
* Pickled red onions to serve (optional)
𝑭𝒐𝒓 𝒕𝒉𝒆 𝒉𝒂𝒍𝒍𝒐𝒖𝒎𝒊
* 150g halloumi, sliced
* 2 tbsp honey
* 2 tbsp sesame seeds
𝑭𝒐𝒓 𝒕𝒉𝒆 𝒅𝒓𝒆𝒔𝒔𝒊𝒏𝒈
* 2 tbsp olive oil
* 1 tbsp lemon juice (roughly ½ a lemon)
* 1 tsp honey
𝐌𝐄𝐓𝐇𝐎𝐃
1️⃣ Cook the quinoa as per the packet instruction. Once cooked, rinse with cold water, then drain thoroughly and set aside.
2️⃣ Place the halloumi slices on a chopping board, then drizzle with 1 tbsp of the honey. Sprinkle with 1 tbsp of the sesame seeds. Flip the halloumi over and repeat the process with the remaining honey and sesame seeds.
3️⃣ Heat a dry frying pan over a medium heat and add the halloumi. Cook for 4-5 minutes, or until the liquid has been released and the halloumi is starting to brown in places. Flip and cook for a further 4-5 minutes until evenly browned. Remove from the pan and set aside to cool.
4️⃣ Add the quinoa, nectarine, tomatoes, mint and seeds to a mixing bowl and toss to combine.
5️⃣To make the dressing, put the olive oil, lemon juice, honey and a big pinch of salt and pepper in a small bowl and whisk to combine. If serving immediately, add to the mixing bowl and toss to coat. If adding to your lunchbox, place in a small jar to pour on later.
6️⃣ Serve with the halloumi and a forkful of pickled red onions.
