avocado broad beans gluten free haloumi meals pomegranate quinoa recipes salad salads vegetarian Nov 21, 2018

Every Tuesday I get a box of organic veggies and fruit delivered from the amazing team at Edi Grocer. They go down to the Mornington Peninsula in the morning, meet all the farmers and pick their produce, then take it back to Edithvale, box it all up and deliver to us that same afternoon. Other than picking it from your own backyard, it doesn’t get much more fresh than that!

One thing with the box is that you’re always getting seasonal produce, which is great, but to be honest even I get sick of broccoli and beetroot sometimes! So I love it when I get some new and exciting items in the box that I can get creative with….hello broad beans and watercress! So this is a salad I put together to hero these ingredients and it was so yum I decided it was worthy of sharing with you guys on here - hope you enjoy it! *You can use frozen broad beans in place of fresh and rocket in place of watercress if you wish.

Serves 4

1/3 cup quinoa, rinsed
2 large handfuls broad beans, podded
1 x packet haloumi, cut into cubes or strips
1 cup cherry tomatoes, halved
2 tablespoons red onion, finely sliced
4 handfuls watercress
1 pomegranate, arils only
4 tablespoons pumpkin seeds (toasted if time permits)
1 avocado

Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, salt and pepper

Place the rinsed quinoa in small saucepan with 2/3 cup water (or stock/broth). Place the lid on and heat until boiling, then turn down to low and let simmer until the liquid is absorbed. turn the heat off and leave to sit with the lid on while you prepare the rest of the salad.

Bring another small saucepan of water tot he boil, add the broad beans for 3-4 minutes before draining, rinsing in cold water and then peeling off the outer shells.

Heat a fry pan to medium-high heat and add the haloumi for 1-2 minutes side or until browned.

Combine the quinoa, broad beans, haloumi, tomatoes, red onion, watercress, pomegranate, pumpkin seeds and avocado in a large bowl and toss through the dressing before serving.


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I respectfully acknowledge the Bunurong Peoplesā€™ of the Kulin Nation as the Traditional Custodians and Owners of the land on which I live and work. I pay my respects to their Elders, past, present, and emerging, and recognize the continuing connection and rich contributions of Aboriginal and Torres Strait Islander peoples to this country.