I love farmers markets and fresh food markets – they are my happy place! On a recent adventure to Brunswick Topsham Farmers Market, I happily discovered local goats milk Halloumi made by the talented artisans at Coppertail Farm ~ what a treat; their cheeses are excellent!
Halloumi – or squeaky cheese – is a brined semi-hard cheese with a high melting point that you grill or pan-sear, originating from Cyprus.
For a dairy-free alternative, swap Halloumi for Tofu.
Calcium-rich foods help our build strong healthy teeth, bones, nerve & muscle functions. Whole foods that are high in calcium = seeds sesame, poopy, celery chia, sunflower Dairy, yoghurt, kefir, cheese. Sardines & Salmon. Almonds, figs, rhubarb, amaranth, beans, lentils, tofu, edamame, greens like kale, bok choy, broccoli, collards, spinach, arugula, rocket, sweet potato, butternut squash, okra, and fortified foods.
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
✓ adds to shopping list
Grilled Halloumi & Quinoa Kale Salad
COOK QUINOA – rinse 1 cup raw quinoa + 2 cups water – low simmer 15 mins until water is absorbed & grains are cooked.
STIR IN finely chopped kale + parsley (you know it’s a superfood right?). Set aside to cool a little.
STIR in red onion, cherry tomatoes, sherry vinegar, salt, + pepper. TASTE & adjust seasoning.
HEAT frying pan until hot. BRUSH sliced halloumi with olive oil.
PAN-SEAR 1-2 mins each side until golden. Remove from heat – slice into triangles – optional.
Plate & Serve
BABY KALE | salad leaves. Divide quinoa salad evenly between plates. Top with grilled halloumi slices.
Garnish with fresh basil or chives – optional. Serve with balsamic vinegar or balsamic glaze – optional.
DAIRY-FREE swap Halloumi for Tofu.
SWAP HALLOUMI for paneer or feta – but do not cook the feta.
SWAP QUINOA for couscous, tabouli-cracked wheat, black lentils, pastina, orzo or rice.
SWAP KALE for bok choy, swiss chard, spinach or napa | wombok cabbage.