Satay Haloumi with Quinoa
Recipe By: Brodie Chan - The Hungry Babushka
500g block haloumi, cut into batons about 2cm-thick
296ml bottle Spiral Organic Satay Sauce
1 tbsp Spiral Organic Olive oil
500g Andean Valley Royal Quinoa Mix
Steamed snow peas and Cucmelons/diced cucumber, to serve
Carefully spread haloumi batons onto a plate. Spread satay sauce over the top and turn to coat. Allow to sit at room temperature for 30 mins to marinate.
Cook quinoa according to packet instructions. Drain, set aside.
Heat oil in a medium sized frypan over medium-high heat. Add haloumi and fry 1-2 mins each side until golden and melted.
To serve, divide quinoa between plates. Top with satay haloumi, steamed snow peas and cucumber and serve immediately.