ZUCCHINI & HALOUMI
QUINOA SALAD
PREP + COOK TIME 45 MINUTES SERVES 41 cup (200g) tri−coloured quinoa
3 cups (750ml) water
2 medium green zucchini (240g),
sliced thinly
6 zucchini flowers, stems attached
(120g), halved lengthways
2 tablespoons olive oil
180g haloumi cheese, sliced thinly
1 cup loosely packed fresh mint leaves
¼ cup coarsely chopped fresh chives
2 teaspoons lemon rind strips
(see Cook’s Notes, below right)CANDIED WALNUTS
1 free−range egg white
2 tablespoons caster sugar
½ teaspoon cayenne pepper
½ teaspoon sea salt flakes
1 cup (100g) walnutsWHITE BALSAMIC DRESSING
1 clove garlic, crushed
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 teaspoons dijon mustard
1 teaspoon caster sugar1 Make candied walnuts, then
white balsamic dressing.
2 Place quinoa and the water in a
medium saucepan; bring to the boil.
Reduce heat to low; cook, covered,
for 15 minutes or until tender. Drain.
3 Meanwhile, combine zucchini,
half the zucchini flowers and
1½ tablespoons of the oil in a medium
bowl; season. Cook mixture on a
heated oiled barbecue (or grill or grill
plate) for 5 minutes or until tender.CHILLED CUCUMBER
SOUP WITH WHIPPED
FETTA TOASTS
PREP + COOK TIME 20 MINUTES
(+ REFRIGERATION) SERVES 8 AS A STARTER
8 lebanese cucumbers (1kg),
chopped coarsely
2 cups (560g) greek−style yoghurt
2 cloves garlic, crushed
1 tablespoon lemon juice
2 green onions, chopped coarsely
2 tablespoons coarsely chopped
fresh dill
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill sprigs, extra
1 tablespoon extra virgin olive
oil, extra
WHIPPED FETTATOASTS
16 slices sourdough baguette
⅓cup (80ml) extra virgin olive oil
200g greek−style fetta
1 clove garlic, crushed
1 teaspoon lemon juice
3 baby cucumbers (135g), sliced thinly
dill sprigs, to garnish
1 Process chopped cucumber,
yoghurt, garlic, juice, green onion,
chopped dill and oil until smooth.
Strain mixture through a large sieve
over a large bowl, pressing down
firmly on solids. Discard solids.
Season to taste. Cover; refrigerate
for 2 hours or until chilled.
2 Make whipped fetta toasts.
3 Pour chilled soup into serving
bowls; top with extra dill; drizzle with
extra oil. Serve with the whipped
fetta toasts.
WHIPPED FETTATOASTS
Heat a chargrill pan over medium
heat. Brush baguette slices with half
the oil; chargrill, in batches, for
1 minute each side or until lightly
charred. Place fettaand garlic in a
food processor; briefly pulse until
mixture forms a spreadable consistency.
With the motor operating, gradually
add juice, then remaining oil; process
until light and fluffy. Spread whipped
fetta onto toasts; top with cucumber.
Garnish with dill sprigs.4 Brush haloumi with remaining oil;
cook on cleaned oiled barbecue for
1 minute each side or until browned.
Tear into rough pieces.
5 Place quinoa, grilled zucchini and
zucchini flowers, and haloumi in a
large bowl with candied walnuts, herbs
and whitebalsamic dressing; toss
gently to combine. Season to taste.
6 Serve saladtopped with remaining
zucchini flowers and lemon rind.CANDIED WALNUTS
Preheat oven to 200°C/180°C fan.
Line an oven tray with baking paper.
Whisk egg white in a medium bowl
until foamy; stir in sugar, cayenne
and salt, then walnuts. Place mixture,
in a single layer, on tray. Bake for
8 minutes, stirring once, or until
golden. Cool.WHITE BALSAMIC DRESSING
Whisk ingredients in a small bowl
until combined. Season to taste.COOK’S
NOTES
ZUCCHINI & HALOUMI
QUINOA SALAD
To create the thin strips of
lemon rind, use a zester, if
you have one. If you don’t
have one, peel two long, wide
pieces of rind from the lemon,
without the white pith, then
cut them lengthways into
thin strips.Weeknight Vegetarian
86 AWW FOOD • ISSUE TWENTY TWO