Ingredients Print

Check off ingredients as you go

Serves 6

• 200 g (1 cup) tricolor quinoa
• 1 sweet potato
• 2 small red onions
• 200 g (7 oz) halloumi cheese
• 1 small bunch fresh chives, snipped
• a few sesame seeds (optional)

For the tahini sauce

• 3/4 glass (70 g / ¼ cup) tahini
• 1/2 glass (30 g / 2 Tbsp) lemon juice
• 3/4 glass (70 g / ⅓ cup) cold water
• 1 clove garlic, minced, or 1/2 tsp garlic powder
• a drizzle of olive oil

If you change the number of serving, consider adjusting cooking times!

1. Rinse the quinoa in a fine-mesh sieve, then put it in a saucepan of water for about 15 minutes, until cooked (the little germs will have popped out). The usual amount of water is 3 times the volume of the quinoa; it will absorb a lot.
2. While the quinoa cooks, preheat the oven to 180°C (350°F). In a small bowl, mix all the ingredients for the tahini sauce and set aside.
3. On a baking sheet lined with parchment paper, place the sweet potato cut in half with a drizzle of olive oil, cut side down on the sheet, along with the red onions, also cut in half, as for the roasted onions. Bake for 35-40 minutes; they should be meltingly tender.
4. Cut the halloumi into cubes and fry in a skillet with 1 Tbsp oil. Once golden, drain in a colander.
5. Rinse the quinoa under cold water and drain well, season with salt, then put it in a salad bowl with the halloumi, the red onion roughly chopped, and the sweet potato, peeled and cut into cubes.
6. Sprinkle with a few sesame seeds, pour over the tahini sauce, mix well and serve warm with a little snipped fresh chives.

Tips and variations

You can vary the vegetables to suit your taste and what you have on hand (carrots, kohlrabi), swap the onion for shallot and the chives for parsley or cilantro.

If you don’t have halloumi, simply crumbled feta or a sheep’s milk cheese will work very well in this salad.