Strawberry Cobb Salad with Strawberry Bacon Vinaigrette
10th April 2015
New You Boot Camp Hungarian Soup
10th April 2015
Ingredients
- 3 tbsp coconut oil
- 1 small red onion sliced
- 1 large roasted pepper from a jar thickly sliced, or a handful of ready-roasted sliced peppers
- 200 gm quinoa
- 500 ml vegetable stock
- small bunch flat leaf parsley roughly chopped
- 1 Lemon zest and juice
- Himalayan Crystal Salt
- 250 gm halloumi cheese cut into 6 sliced
Servings:
Instructions
- Heat 1 tbsp of the coconut oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
- Meanwhile, mix the lemon zest and juice with the remaining parsley and coconut oil, and a large pinch of Himalayan crystal salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
