Superfood Salad with Pan-Fried Halloumi and Avocado Dressing

5 from 1 vote

Superfood Salad with Pan-Fried Halloumi and Avocado Dressing

This salad is packed to the brim with goodness, with lots of fresh super-nutritious vegetables, a creamy avocado dressing, seeds and quinoa. Topped with some golden pan-fried halloumi. It's delicious and will make you feel great! This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 4 portions
Prep Time 25 mins
Cook Time 20 mins


Superfood Salad

  • ½ cup quinoa (white, red or black)
  • ¾ cup water
  • 100-120 g curly kale
  • 1 medium beetroot
  • 2 carrots
  • 3 baby radishes
  • 1 cup sauerkraut
  • ½ cup finely chopped parsley
  • 6-8 pitted medjool dates, chopped
  • 1 tsp extra-virgin olive oil
  • ½ lemon, juiced

Avocado Dressing

  • ½ avocado
  • ½ lemon, juiced
  • ½ small clove garlic, minced
  • ¼ cup cold water

Halloumi and sunflower seeds

  • ¼ cup sunflower seeds
  • ½ tsp olive oil
  • 200 g halloumi, cut into 12 slices


  • In a small pot, bring quinoa, water and a good pinch of salt to the boil. As soon as it is boiling, cover with a tight-fitted lid and reduce to low heat to cook for 15 minutes. Turn off heat and leave (still covered) to finish steaming for 5 minutes. Remove lid, fluff up grains with a fork and leave to cool slightly.
  • While quinoa is cooking, prep vegetables. Strip kale leaves from their tough stalks and finely slice; discard stalks. Peel and coarsely grate or shred beetroot; peel and coarsely grate or shred carrots; thinly slice radishes. Place all in a bowl, along with sauerkraut, parsley and dates.
  • Blend all avocado dressing ingredients in a blender until smooth, season to taste with salt and pepper and more lemon juice, if needed. Set aside.
  • Add quinoa to salad bowl, drizzle with extra-virgin olive oil and lemon juice and gently toss to combine. Season to taste with salt and pepper.
  • In a small dry fry-pan, toast sunflower seeds on medium heat for about 2 minutes, moving the pan around frequently, until lightly toasted. Set aside.
  • Heat olive oil in a large non-stick fry-pan on medium heat. Pan-fry halloumi for 1-2 minutes on each side until golden.
  • To serve, divide salad between plates, top with 3 slices of halloumi per portion, drizzle with avocado dressing and scatter with toasted sunflower seeds.
Calories: 449kcal
Course: Main Course

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  1. Sonja Walker says:

    5 stars
    I have made this many times it is so delicious!

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