Ingredients
- 100g edamame beans
- 1 pack of Merchant Gourmet Red and White Quinoa
- 1 large sweet potato, cut into 2cm wedges
- 1 tbsp olive oil
- 60g rocket
- 250g halloumi, cut into slices
- Salt and pepper
- 25g flat leaf parsley
- 10g dill
- 10g pack chives
- 150g greek yogurt
- 2 tbsp capers
- ½ lemon, zest & juice
- 2 tbsp extra virgin olive oil
Pesto dressing:
Instructions
- Preheat the oven to 180 degrees. Place the sweet potato wedges onto a baking tray with parchment paper. Drizzle over the olive oil and season with salt and pepper. Place in the oven for 30 minutes, until soft all the way through. Then set aside.
- Place the edamame beans into boiling water over a high heat on the hob, boil for 2 minutes then blanch into cold water and set aside.
- Heat up the Merchant Gourmet Red and White Quinoa for 45 seconds
- Place the halloumi slices onto a dry frying pan and fry each side for a couple of minutes until golden brown and then set aside.
- To make the salad, combine all the ingredients together in a mixing bowl. Season with salt and pepper and then put into individual bowls or one serving platter.
- To make the dressing, combine all the ingredients in a blender, blend, and then drizzle over the salad once ready to serve.
