HomeFood & drinkLowri Turner’s Radish and Quinoa Tabouleh with with Pistachios and grilled, herbed Halloumi

Lowri Turner’s Radish and Quinoa Tabouleh with with Pistachios and grilled, herbed Halloumi

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Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :

    -200g/7oz quinoa
    -600ml/18fl oz water
    -12 radishes, quartered
    -12 baby vine tomatoes, quartered
    -2 handfuls each fresh chopped parsley, mint and coriander
    -Juice of 2 limes
    -1 handful shelled, unsalted pistachios, toasted in a dry frying pan.
    -Salt and pepper
    -2 chicken breast fillets, skin removed or
    -2 tbsp extra virgin olive oil
    -Salt and pepper
    -2 tbsp chopped parsley
    -Seeds from 1 pomegranate (optional)


To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid on for 15-20 minutes till all the water has disappeared.
Remove from the heat to cool.

When cool, add radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.

Heat a griddle pan. Slice each chicken breast in two, lengthwise. Then place each between two pieces of cling film and use a rolling pin to hammer out till ½ cm thick. Rub with olive oil and season with salt and pepper.

Arrange the chicken slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the chicken (2 – 4 minutes), turn over to colour on the other side.

Remove from the pan, sprinkle with parsley and slice into thin strips.

To serve, pile the quinoa onto a large serving plate, scatter the chicken over the top and sprinkle with pomegranate seeds if using.

Now, enjoy!
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Love Radish.

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