Kale microgreens (quantity as desired)
Radish microgreens (quantity as desired)
1 sliced Lebanese cucumber
¼ coloured pepper of choice, chopped
¼ cup sliced green onions
½ medium carrot, shredded
½ cup cooked & chilled quinoa
½ packaged halloumi cheese, sliced
2 tbsp each sunflower seeds and pumpkin seeds
Optional: ¼ sliced avocado, protein of choice
3 tbsp olive oil
½ tsp dijon mustard
1 tbsp lemon juice
¼ tsp each salt and pepper
Optional: minced garlic
- In a small bowl, whisk together vinaigrette ingredients: olive oil, lemon juice, dijon mustard, optional minced garlic, salt, and pepper. Set aside.
- In a small frying pan over medium heat, add sliced halloumi cheese and season with salt and pepper. Season and cook both sides until golden brown.
- In a large bowl, combine together microgreens, cucumber, yellow pepper, green onions, carrots and chilled cooked quinoa. Drizzle with the vinaigrette and gently toss. Sprinkle with sunflower seeds and pumpkin seeds. Top with cooked halloumi cheese.