Category:
Salads, Main Courses

Seasons:
April, May, June, July, August

Serves 4-6

Easy

For the vinaigrette:

4 tablespoons Champagne vinegar
1/2 cups olive oil
1/2 teaspoons ground cumin
1 teaspoons paprika

For the salad:

1 small bunch baby carrots (not faux “baby” carrots in a bag), scrubbed, trimmed, cut lengthwise
Olive oil for roasting
5 ounces halloumi cheese, cut into large 1/2-in. slices
Olive oil for grilling
2 cups cooked red quinoa
ounces baby arugula
4 tablespoons minced chives
1 large avocado. peeled, pitted, cut into 1/2-in. pieces
Salt and freshly ground pepper

Roasted Carrots and Red Quinoa with Grilled Halloumi and Avocado Directions

To prepare the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

To prepare the salad, preheat oven to 400°.

Drizzle the carrots with olive oil and season with salt and pepper.

Place them on a baking sheet and roast until the edges are beginning to caramelize but the carrots still have some crunch.Set aside to cool.

Brush the halloumi with olive oil and season with salt and pepper.

Grill in a cast-iron grill pan until grill marks appear. Flip and grill on the other side. Set aside and, when slightly cooled, cut into ¼-inch strips on the diagonal.

In a large bowl, combine the carrots, halloumi, quinoa, arugula and chives.

Add the vinaigrette and toss thoroughly.

Place on a serving platter or in a salad bowl, season to taste with salt and pepper, add avocado and toss again gently to serve.

This salad keeps and travels well, but add avocado just before serving.