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Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Rating
4.5rating out of 5

(1309 reviews from our customers)

Prep Time

30 min

Cuisine

Moroccan

Use within

5-6 days

This gorgeous salad combines golden-fried halloumi and rich, roasted veg with a bright lemony dressing. To make it, you'll coat halloumi slices with aromatic ras el hanout spices and fry till golden, before mixing with quinoa and the roast veg for a moreish, satisfying meal. (Gluten-free, suitable for coeliacs).

Prep Time

30 min

Cuisine

Moroccan

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Lemon
1 lemon
Red-onion
2 red onions
Red-pepper
1 red pepper
fresh-mint
10g mint
Courgette
1 courgette
Ras-el-hanout
1 tbsp ras el hanout
quinoa
130g quinoa
Halloumi
200g halloumi cheese †
You Will Need
Olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 1 red pepper
  • 10g mint
  • 1 courgette
  • 1 tbsp ras el hanout
  • 130g quinoa
  • 200g halloumi cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 662 kJ
152 kcal
2725 kJ
625 kcal
Fat
of which saturates
7.6 g
3.8 g
31.3 g
15.7 g
Carbohydrate
of which sugars
14.1 g
3.5 g
58.1 g
14.4 g
Fibre 2.7 g 11.1 g
Protein 8.8 g 36.3 g
Salt 0.62 g 2.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
1 red pepper
red pepper
10g mint
mint(100%)
1 courgette
courgette
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
130g quinoa
quinoa(100%)
200g halloumi cheese
cows milk(80%), sheeps milk& goats milk(20%), non animal rennet, salt
Allergens
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5

Cut the red onions into wedges, leaving the skins on (this helps them cook quicker)

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice/cut into thin strips

Top, tail and cut the courgette[s] into bite-sized pieces

 

2 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Add the chopped vegetables to a baking tray with a drizzle of olive oil and a pinch of salt

Give everything a good mix up

Put the tray in the oven for 20-25 min or until the vegetables are soft and slightly brown

Once cooked, carefully cut off the root and remove the skins from the cooked onions

3 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Meanwhile, add the quinoa to a pot with a matching lid, with 250ml [500ml] cold water, a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

4 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

While the quinoa is cooking, combine the juice of 1/2 [1] lemon in a bowl with 2 tbsp [4 tbsp] olive oil and mix well - this is your lemon dressing

Chop the mint leaves roughly, discarding the stems (save some whole leaves for garnish!)

 

5 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Slice the halloumi in half, then each half into 6 [12] sticks

Add the halloumi sticks to a plate with the ras el hanout and turn until fully coated in the spices

6 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the halloumi sticks and cook for 2 min on each side or until golden-brown

This is your ras el hanout halloumi

7 Ras El Hanout Halloumi & Roast Veg Quinoa Salad

When the vegetables are done, mix them through the cooked quinoa with most of the lemon dressing and the chopped mint - this is your roast veg quinoa salad

Cut the remaining lemon into wedges

 

8

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Serve the ras el hanout halloumi over the roast veg quinoa salad

Drizzle over the remaining lemon dressing and garnish with the reserved mint leaves and a wedge of lemon

Enjoy!

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