Zucchini quinoa salad with halloumi and roasted nuts

Name: Zucchini quinoa salad with halloumi and roasted nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Protein; 7-10 Tbsp salt, cayenne pepper, sugar; 100 g Walnuts or pecans; 2 small zucchini (green or yellow); 4 Zucchini flowers; 6 TABLESPOONS Olive oil; 250 g halloumic cheese; 200 g Quinoa; 1 Garlic clove; 1 TEASPOON Dijon mustard; 3 TABLESPOONS light balsamic vinegar; 1/2 bunch Mint and chives; 2 stem(s) Tarragon; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

International visit on the picnic blanket: The Inca rice comes by for a grilled cheese, how nice!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Protein
7-10 Tbsp salt, cayenne pepper, sugar
100 g Walnuts or pecans
2 small zucchini (green or yellow)
4 Zucchini flowers
6 TABLESPOONS Olive oil
250 g halloumic cheese
200 g Quinoa
1 Garlic clove
1 TEASPOON Dijon mustard
3 TABLESPOONS light balsamic vinegar
1/2 bunch Mint and chives
2 stem(s) Tarragon
baking paper

Directions

1
Preheat the oven for the roasted nuts (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff. Stir in 1⁄2 tsp salt, 1⁄2 tsp cayenne pepper and 2 tbsp sugar.
2
Fold in the nuts and spread on the baking tray. Bake in a hot oven for about 8 minutes.
3
Line a second baking tray with baking paper. Clean and wash the zucchini and cut them diagonally into thin slices (if necessary, carefully wash the zucchini flowers with stalk, dab dry and cut in half lengthwise).
4
Mix with 2 tablespoons of oil and 1⁄2 tsp. salt. Cut Halloumi into pieces. Place on the tray with the zucchini (and flowers). Sprinkle cheese with about 1 tbsp. oil.
5
Take the nuts out of the oven. Put the tray with the zucchini and cheese in the oven for about 7 minutes.
6
Meanwhile cook the quinoa in 400 ml of boiling salted water according to the instructions on the packet.
7
For the marinade, peel and finely chop the garlic. Mix with mustard, 1 tsp. sugar and vinegar. Fold in 3 tablespoons of oil. Wash herbs, shake dry and chop coarsely or cut into small rolls.
8
Mix the quinoa still warm with the marinade. Carefully fold in the vegetables, cheese and herbs. Season to taste with salt and cayenne pepper. Sprinkle with roasted nuts.