For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Method
1.Cook quinoa using directions below. Let cool.
2.Meanwhile, place beetroots in a saucepan, cover with plenty of cold water, bring to the boil, then simmer for 20-30 minutes until tender.
3.Remove from the heat, drain off the water and, when cool enough to handle, peel and slice into quarters.
4.Combine cooled quinoa, beetroot, preserved lemon, lemon juice, extra virgin olive oil, herbs and sliced chioggia beetroots (if using) in a bowl. Mix well and season to taste with salt and pepper.
5.Heat a little olive oil in a frying pan and fry haloumi on both sides until golden. Serve salad with hot fried haloumi.
How to cook quinoa
6.To cook, rinse 1 cup (185g) quinoa in a fine sieve under cold water. Bring 1 1/2 cups (375ml) water to the boil, add quinoa, cover with a lid and reduce heat to a simmer. Cook for 10-12 minutes until all the water has been absorbed and quinoa is tender. Remove from the heat and set aside with the lid on for a further 5 minutes before fluffing up with a fork.
