Healthy Dinner Recipe

Haloumi and sprout quinoa with spiced yoghurt

Lunch & Light Meals|Vegetarian
Prep   20 min
Cook   20 min
  • Greek yoghurt, low fat, 200 g
  • Chilli sauce, 1 tablespoon(s), e.g peri peri
  • Chives, 2 tablespoon(s), finely chopped
  • Quinoa, cooked in water, 190 g, well rinsed
  • Olive oil spray, 1 spray(s), light
  • Haloumi cheese, 280 g, thickly sliced
  • Button squash, 1 squash(s), yellow squash, thickly sliced into rounds
  • Red onion, 1 medium, sliced into rings
  • Brussels sprouts, 300 g, trimmed and very thinly sliced
  • Radishes, red, 4 radish(s), very thinly sliced into rounds
  • Slivered almonds, 28 g, toasted
  • Fresh mint, 1 handful(s), to serve
  • Lemon, 1 lemon(s), wedges, to serve


Preheat a large chargrill pan over high heat.

Combine the yoghurt, peri peri sauce and chives in a bowl. Cover and chill until ready to serve.

Cook the quinoa in a saucepan of boiling water over high heat for 15-18 minutes or until tender. Drain well, then transfer to a large heatproof bowl.

Meanwhile, lightly spray the haloumi, squash and onion on all sides with olive oil. Chargrill, in batches, for 2-3 minutes or until tender and golden.

Divide the quinoa and sprouts amongst four serving bowls. Lay the chargrilled haloumi, vegetables and radish on top and season with freshly ground black pepper. Sprinkle over the almonds and mint leaves and serve with the peri peri yoghurt and lemon wedges alongside.

Tips: If you want to reduce the salt content of the haloumi, place the slices in a bowl of water for 30 minutes to steep. Drain before use.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Healthy Fats & Oils1
Protein25.8 g
Total fat17.6 g
- Saturated fat8.3 g
Total carbohydrates20.6 g
- Total sugars11.1 g
Fibre6.9 g
Sodium2158 mg