Tikka Spiced Haloumi, Chickpea & Carrot Salad

This salad is a taste sensation in your mouth! Combining salty haloumi, nutty quinoa, sweet carrots with a tikka masala marinade is a match made in heaven. Finish it off with creamy avocado and a tangy mango chutney dressing. Just perfect.

Serves 4

Effort: Easy/ moderate

Prep: 15 mins

Cook: 40 mins

Gluten free

Ingredients

• 1 tbsp tikka masala spice mix - Gourmet Spice Kits

• 2 tbs olive oil

• 300g carrot (about 4), peeled, quartered & diced into small chunks

• 400g can chickpeas, drained, rinsed

• 1 clove garlic, minced

• 180g haloumi, cut into chucks

• 1 cup quinoa, rinsed

• Juice of 1/2 a lemon

• 60g baby spinach

• 1 avocado, cut into chunks

• 1/2 bunch coriander - to serve

• 1 serve of Mango Chutney Vinaigrette

Instructions

1. Preheat oven to 200c/ 180c fan. Line a baking tray with baking paper. Combine oil, tikka mix and minced garlic in a bowl. Add carrot and chickpeas and toss to coat. Transfer to tray.

2. Roast for 30-40 minutes or until the carrot is tender and the chickpeas have a crispy coating.

3. Half way through roasting add haloumi chucks and toss through the carrot & chickpea mix to coat the haloumi with the tikka marinade.

4. Meanwhile, cook quinoa according to packet instructions. This can be done in advance if you prefer. Add lemon juice and fluff up the quinoa once cooked.

5. Make mango chutney vinaigrette or use salad dressing of choice.

   To serve, combine quinoa, carrot, chickpeas & haloumi. Top with spinach and avocado then season lightly with salt. Spoon over dressing and top with coriander.

Hints & tips

Quinoa - The rule of thumb when cooking quinoa is per 1 cup of grain add 2 cups of water. Bring to the boil and reduce to a simmer until all the water is absorbed. Turn off the heat and place a lid on for 2 mins. Fluff up with a fork before serving.

No quinoa to hand? Replace it with brown rice or cous cous.

Carrot - Carrots are used in this recipe as they are a staple vegetable always on hand. Pumpkin or sweet potato would be nice alternatives.

Haloumi - Haloumi holds its shape when oven baked. An alternative would be a firm Greek style feta that would also bake well - follow the same instructions as the haloumi.

If you prefer use a soft feta and add it after the carrot & chickpeas have cooked and cooled a little.

Serving suggestion - Serve along side any BBQ meat, roast chicken or roast lamb.

Portion size - This salad serves 4 as a main side dish. It would half or double easily.

Storage - Keep in the fridge for 3 days. Not suitable for freezing.