- 100g quinoa
- 200g halloumi
- 2 spring onions
- 2 handfuls of young spinach leaves
- Juice of ½ a lemon
- Guénard Avocado oil
- Salt and pepper
- A few pomegranate seeds
Rinse the quinoa thoroughly in cold water, then cook for 10 minutes in salted boiling water.
Once the quinoa is cooked, drain and transfer to a bowl in the refrigerator, adding salt, pepper and a splash of avocado oil.
Cut the halloumi into slices and fry in a pan with a dash of avocado oil. Cook for around ten minutes, until the slices become crispy on the outside.
Cut the spring onions and avocado into slices. Sprinkle the lemon juice over the avocado.
Spread a handful of spinach over each plate, add the quinoa then top off with the spring onions, avocado and halloumi slices.
To finish off, decorate with the pomegranate seeds and a sprinkling sesame seeds.
Bon appétit from Aure and Killian (alias Pazapah)!
This recipe was created, cooked and photographed by Aure and Killian.
Their blog is a goldmine of culinary inspiration, and a very appetising read: http://pazapah.fr/