Salad wrap with halloumi cheese

Name: Salad wrap with halloumi cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g colourful quinoa (red, black, white); 7-10 Tbsp Salt; 2 Onions; 1 small yellow, red and green peppers; 1/2 bunch Parsley; 1/2 bunch Mint; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Noble sweet paprika; 1 Courgette; 2 Carrots; 200 g Halloumi cheese; 2 TABLESPOONS Flour; 2 TABLESPOONS Sunflower oil; 3 TABLESPOONS Tahini (sesame paste); 2 TABLESPOONS Whole milk yoghurt; 1 TEASPOON Harissa seasoning mix; 7-10 Tbsp Juice of 1 lime; 4 big heads Pointed cabbage

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g colourful quinoa (red, black, white)
7-10 Tbsp Salt
2 Onions
1 small yellow, red and green peppers
1/2 bunch Parsley
1/2 bunch Mint
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Noble sweet paprika
1 Courgette
2 Carrots
200 g Halloumi cheese
2 TABLESPOONS Flour
2 TABLESPOONS Sunflower oil
3 TABLESPOONS Tahini (sesame paste)
2 TABLESPOONS Whole milk yoghurt
1 TEASPOON Harissa seasoning mix
7-10 Tbsp Juice of 1 lime
4 big heads Pointed cabbage

Directions

1
Wash the quinoa and cook in boiling salted water according to the instructions on the packet. Remove from heat and allow to cool. Peel, halve and finely dice the onions. Cut the peppers into quarters, clean, wash and cut into small cubes. Wash parsley and mint, shake dry, pluck leaves from the stalks and chop finely. Mix quinoa and the prepared ingredients together, add olive oil, season with salt, pepper and paprika powder, chill.
2
Wash and clean the zucchini. Peel 1 carrot. Grate the zucchini, carrot and cheese. Mix the vegetable mixture with flour in a bowl, season with salt and pepper. Form approx. 8 small meatballs out of the mixture, squeezing out any liquid that may have escaped. Heat the oil in a pan and fry the meatballs for about 4 minutes, turning them over.
3
Mix tahini, yoghurt, harissa and lime juice. Clean the pointed cabbage and cut off 4 large leaves, wash and pat dry. Process remaining cabbage in another way. Peel remaining carrot and cut into fine strips. Roll up salad leaves with quinoa salad, carrot strips and meatballs and drizzle the sauce over them.