We steam red and white quinoa until light and fluffy and then mix through a lemony, herby dressing with garlic, olive oil and cider vinegar.  This is then tossed through with roasted fennel and carrots which have been seasoned with aromatic spices - cumin, coriander, paprika and fennel. The dish is finished with slices of halloumi.
Red and white quinoa, parsley, garlic, mint, lemon juice and zest, olive oil, salt, cider vinegar, fennel bulb, carrot, cumin, ground and fresh coriander, paprika, ground fennel, haloumi.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 INDIVIDUALSMALL
ENERGY2798.2kj5596.5kj
PROTEIN22.1g44.2g
FAT TOTAL38.6g77.3g
- SATURATED9.6g19.3g
CARBS50.6g101.3g
- SUGARS13.8g27.7g
SODIUM2171.2mg4342.4mg
Individual:
Serves one adult as a main course, two or more as a side salad
Small:
Serves two adults as a main course, four or more as a side salad
Add a handful of rocket or spinach to the salad and serve on its own or with the dukka-crusted barramundi.

Frozen product. Once defrosted, reheat and consume within 48 hours.

INDIVIDUAL: Peel back the film and add the dressing. Microwave for 1-2 (from defrosted) to 3-4 minutes (from frozen). Gently mix, then microwave for a further 1-2 minutes.

SMALL: Peel back the film and add the dressing. Microwave for 2-3 (from defrosted) to 5-6 minutes (from frozen). Gently mix, then microwave for a further 2 minutes.

Serve warm or at room temperature. Toss together in a bowl with salad greens of your choice and serve.

If you prefer the haloumi fried, remove it before microwaving. Pan-fry in a little oil till golden and top the warmed salad with the halloumi.