Halloumi, blood orange and dukkah quinoa

by Webmaster, 17th December 2019

A healthy (ish) salad for the new year that’s packed with flavour and fruity blood oranges


• 150g quinoa • 1 red onion, thinly sliced • 3 blood oranges, including zest of one and juice of half • 200g halloumi • 1 tbsp dukkah • 2 tbsp olive oil • 50g rocket • 50g maple syrup

1. Rinse your quinoa under cold water for a minute and then simmer in 300ml boiling water in a saucepan for 10 minutes until the quinoa has absorbed the water and is tender. Take the pan off the heat and let the quinoa sit in the pan, lid on, to keep warm.
2. In a bowl combine the sliced onion, blood orange zest and juice and a little salt. Set to one side to pickle lightly.
3. Use a small, sharp knife to slice the skin and pith away from two of the blood oranges. Slice the segments out of the papery membranes and tip them into the bowl on top of the red onion, but don’t stir them in.
4. Slice the halloumi into 10-12 chunks. Sprinkle the dukkah onto a plate and roll the cheese in it to lightly coat (if any dukkah doesn’t stick, you can sprinkle it over the top of the dish at the end).
5. Fry the halloumi chunks in a frying pan in 2 tbsp olive oil over a mediumhigh heat for 4-5 minutes, turning once or twice until they have turned a lovely golden-brown.
6. Fluff the quinoa and divide between two warmed bowls. Top with the rocket, the blood orange segments and the pickled red onion. Lay the halloumi on top and drizzle over a little maple syrup. Serve sprinkled with any dukkah that was left on the plate and with wedges of the remaining blood orange half on the side for squeezing.

Recipe and image courtesy of Abel & Cole. www.abelandcole.co.uk



Tanners’ Tiffany Vernon has three very different European wines to pair with our Middle Eastern dish

There are so many flavours in this month’s Galloping Gourmet, I don’t want the wine to distract from the dish! So I’ve come up with three very different options that complement the food brilliantly, meaning there’s something for everyone…

First, Winery Khareba Rkatsiteli (£10.95) oozes zesty citrus fruit, green apples and a touch of blossom entwined with juicy melon and a fabulous mineral streak. The Khareba Winery in Georgia (within Europe) boasts some brilliant wines from indigenous grape TIPPLE varieties such as Rkatsiteli. Despite the winery specialising in Qvevri wines (an ancient technique whereby wine is fermented in clay amphora pots and buried underground), this Rkatsiteli is made using modern methods to ensure it retains a fresh character. The acidity of the Rkatsiteli cuts through the cheese while the citrusy flavours work with the blood orange and dukkah.

Second, Tanners White Burgundy, Bourgogne Chardonnay (£12.50) is an elegantly made Chardonnay with ripe white peach, melon and honeysuckle flavours combined with a succulent buttery texture that is created by a touch of oak but isn’t overpowering. This is made exclusively for Tanners by Co-Op Cave de Viré. The weight and texture of this wine works particularly well with the halloumi in this dish.

Finally, a slightly more controversial choice is Barbera d’Alba, Tibaldi (£16.50), a delicious medium-bodied red brimming with lusciously sweet red berries, a twist of mint and a sprinkling of herbs. Two sisters have taken over their family winery in Northern Italy to prove girl power goes a long way! It’s a recent addition to the Tanners range, and is a gorgeous match to the dukkah in the recipe with a silky smooth palate that combines well with the cheese. Cheers!

Tanners Wine Merchants have branches throughout the Welsh Borders, in Shrewsbury, Chester, Hereford, Bridgnorth and Welshpool. Tel: 01743 234500. tanners-wines.co.uk


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