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Harissa Roast Carrot, Quinoa and Haloumi Salad

Experience a new twist of your favorite vegan style dish with Harissa Roast Carrot, Quinoa and Haloumi Salad. A healthy & tasty recipe that you can't resist!

Serves 4



  • 4 large carrots, peeled, thickly sliced diagonally
  • 1 yellow capsicum, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • 1 red onion, cut into thin wedges
  • 70ml extra virgin olive oil
  • 120g red quinoa, rinsed
  • 250ml (1 cup) water
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons Harissa Spice
  • 1 1/2 teaspoons honey
  • 1 cup mixed herbs, firmly packed
  • 250g pkt haloumi, sliced
  • 2 tablespoons seed mix with pine nuts



  1. Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Place the carrot, capsicum and onion on prepared trays. Drizzle with 2 tbs of the oil. Season. Toss to combine. Roast, stirring halfway, for 35 minutes or until golden and tender.
  2. Meanwhile, place the red quinoa and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low and cook, covered, stirring occasionally, for 14-15 minutes or until tender. Rinse under cold running water. Drain well.
  3. Combine the lemon juice, harissa, honey and 25ml of the remaining oil in a bowl. Season.
  4. Place the roast vegies, quinoa, herbs and half of the dressing in a large bowl. Gently toss to combine.
  5. Heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook the haloumi, turning, for 3-4 minutes or until golden. Transfer to a plate. Add the remaining oil. Add the seed mix. Cook, stirring, for 1 minute or until toasted. Top salad with haloumi, drizzle with remaining dressing and sprinkle with seed mix.


Click here to buy Harissa and other herbs and spices


Source: Taste.com.au


Photo Credit to: Jeremy Simons

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