Episode Details

Two Raw Sisters' Rosa Flanagan is serving up a recipe for a delicious Quinoa, Crispy Chickpeas, and Halloumi salad - perfect for spring. 

Serves 4. Time: 30 minutes.

Ingredients 

• 3/4 cup quinoa 
• 1 1/2 cups water 

Crispy Chickpeas 

• 400g chickpeas - rinsed and drained 
• 2 tbsp cooking oil 
• 2 tsp smoked paprika 
• 1 tbsp dukkah 
• ¼ tsp sea salt 

Lemon Garlic Oil 

• ¼ cup extra virgin olive oil 
• 1 lemon - zest and juice 
• 1 clove garlic - crushed and chopped 
• 1 tsp dijon mustard 

Halloumi 

• 2 tbsp cooking oil 
• 250g halloumi - cut into 1 centimetre slices 

To Finish 

• 1 fennel bulb - thinly sliced 
• 1 cucumber - smashed and chopped into bite-sized chunks 
• 4 radishes - thinly sliced 
• ½ cup pumpkin seeds - toasted 
• 1/2 cup mint - chopped 
• 1/2 cup dill - chopped 
• 1/2 cup flat leaf parsley - chopped 
• 2 avocados - cut into chunks 

Method 

1. Preheat the oven to 200C. 
2. In a small bowl, add the drained chickpeas, cooking oil, paprika, dukkah and salt. Toss together. 
3. On a lined baking tray evenly spread out the chickpeas. Place in the oven to cook for 15-20 minutes. 
4. Place the quinoa in a pot with the water. Bring to a boil, reduce the heat, and simmer for 7 minutes. Set aside to cool slightly. If there is any excess water, place a lid on the pot. 
5. For the lemon oil, mix together the olive oil, lemon zest and juice, garlic, and dijon mustard. 
6. Heat a frying pan over medium heat, add the cooking oil, and fry the halloumi slices until golden on both sides. 
7. In a large mixing bowl, add the cooked quinoa, crispy chickpeas and ¾ of the lemon garlic oil. Toss together. Add the fennel, cucumber, radishes, pumpkin seeds and herbs. Toss gently. Arrange on a flat platter and top with avocado chunks and halloumi. Drizzle over the remaining lemon garlic oil. 

This salad will keep in an airtight container in the fridge for up to 1-2 days 

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