Inspired by: Sainsbury Magazine | Serves: 4 | Time: 25 min
Changes: a lot. I took a lot of short cuts and mixed up a lot of ingredients.
1 cup quinoa
1 tbsp garlic infused olive oil
1 tbsp harissa infused olive oil
1 tbsp red wine vinegar
1 tsp dried oregano, plus a pinch to serve
1 12 oz bag baby #spinach
1 15 oz can artichokes, drained and patted dry
1 9 oz pack #halloumi cheese
For the rest of the salad
Small handful of pitted Kalamata #olives, torn
1 small #zucchini, chopped
1 cup cherry #tomatoes, chopped
1 cup roasted red pepper #hummus (I forgot!)
Cook quinoa according to package instructions. Meanwhile, heat garlic-infused EVO over medium heat and sauté your spinach and artichokes in one pan until the spinach has wilted. In a separate pan, heat harissa-infused EVO over medium heat. Fry halloumi pieces for 1-2 minutes on each side.
Assemble. Start filling bowls with the cooked items, and then add the olives, zucchini, tomatoes and fresh basil. I meant to put the hummus in dressing bowls, but you could easily dollop some right on top.