Lemony Broccoli Salad With Halloumi Cheese
This Lemony Broccoli Salad With Halloumi Cheese is a light and crispy summer dream. Packed with herbs, lemon, and of course, protein, fiber, healthy fats, and lots of greens. It's gluten-free and modified vegan.
Ingredients
- 3 heads of broccoli
- 3 scallions sliced
- 1 shallot diced
- 1-2 celery sliced
- ½ cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup parsley rough chopped
- ¼ cup basil rough chopped
- ¼ cup mint rough chopped
- ⅓ cup toasted pumpkin seeds
- ¾ cup cooked quinoa
- 1½ lemons juiced
- halloumi cheese sliced
- 4 tbsp olive oil plus 1 tbsp for broccoli
- salt and pepper to taste
Instructions
- Preheat the oven to 400°
- Chop up the broccoli into small pieces. add half of the broccoli into a bowl. Add the other half onto a baking sheet with 1 of tbsp olive oil, salt, and pepper. Roast for about 15 minutes.
- Into the large bowl with the raw broccoli, add in the cooked quinoa, scallions, shallot, celery, cucumber, tomatoes, parsley, basil, mint, and pumpkin seeds.
- In a skillet set to medium-high heat, add about a pea size of olive oil. Then, add the sliced cheese and cook for about 4 minutes per side.
- Toss the roasted cooked broccoli into the large bowl. Then add the lemon juice, salt, pepper, and olive oil.
- Pour into bowl and top with the cheese and enjoy!