Vegan 'Halloumi' Salad!

Just before we went vegan, halloumi was having a moment in the spotlight. We loved halloumi, so we decided to make a super convincing vegan version using tofu!

This recipe is fantastic, the flavours and texture of the "halloumi" is perfect and it's complimented perfectly by the zippy salad. Wonderful!

'Halloumi':
400g firm tofu
1 lemon
1 tbsp olive oil
20g nutritional yeast
½ tsp salt

Quinoa:
200g quinoa
400g water
Salt & pepper

Salad:
3 tbsp extra virgin olive oil
1 lemon
1 clove garlic
Salt & peppeR
250g cherry tomatoes
1 cucumber
4 spring onions
15g mint
15g dill
50g rocket
20g pomegranate seeds
20g pistachios
1 lemon

Prepare the vegan halloumi | Press the tofu in the tofu press for 10 minutes | Squeeze the lemon juice into a shallow bowl | Add the olive oil, nutritional yeast and salt to the bowl and stir to form a smooth paste | Cut the tofu into 8 strips and put them in the bowl and coat in the marinade | Lay the marinated tofu strips in the baking sheet and drizzle over any remaining marinade | Roast the tofu for 25 minutes

Rinse the quinoa in the sieve under cold water for 30 seconds | Add the the quinoa, water and a pinch of salt to the pan over a high heat and bring to a boil | Once it starts to boil, reduce the heat to a simmer and leave the quinoa to cook for 20-25 minutes until the it has absorbed all the water and is nice and fluffy

Warm the griddle pan on the stove over a medium high heat, lay the tofu strips on the pan and leave them to sear for 2 mins each side to create lovely dark griddle lines | Transfer the halloumi to a plate and season with a pinch of salt

Squeeze the lemon juice into salad bowl catching any pips in your free hand, add the olive oil, garlic, salt and pepper to the bowl and stir | Add the tomatoes, cucumber and spring onions to the bowl and toss to combine and coat in the dressing

Add the quinoa, mint and dill (saving a little for garnish) to the bowl and toss to combine | Taste and season

Spoon the quinoa salad into bowls, dress with rocket, top with vegan halloumi, sprinkle over the pistachios and pomegranate seeds garnish with the remaining mint and dill and serve immediately with lemon wedges

#halloumi

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