1 6 | | 17 THE UCB COOKBOOK QUINOA AND TOFU / HALLOUMI SALAD TARATOR (COLD SOUP) Cooking instructions Ingredients Ingredients 1. Dice your vegetables into small cubes, finely chop your parsley and separate in two equal bunches, zest, then juice your lemon in a bowl. 2. Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. 3. Heat the grilling pan. Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt – that’s your dressing. 4. Grill the halloumi OR tofu until both sides are golden and crisp. 5. Serve the salad with the grilled halloumi / tofu and pour the dressing over everything. 1. Mix the yogurt with the water with a whisk or a fork. 2. Peel the cucumber and cut it into small cubes. Add to the yoghurt mix. 3. Chop the garlic, dill and walnuts and add to the yoghurt and cucumber mix. 4. Add the oil and some salt, if desired. 5. Put in the fridge for several hours before you eat it, cold is best! Long cucumber 1 Greek natural yoghurt 400g Fresh dill 15g Garlic clove 3-4 Walnuts 20g Extra virgin olive oil, drizzle Water 350ml Salt, to taste Pepper, to taste Cooked beetroot (optional) 100g Halloumi or tofu 250g Small red onion 1 Large pepper 1 Fresh parsley, small bunch Lemon 1 Quinoa 200g Vegetable stock 500ml Oil 3 tbsp Sugar, large pinch Salt Country of origin Fusion Country of origin Mediterranean Servings 2 Servings 4-5 Recipe by Eleah Kenton-Howells Recipe by George Babalev Cooking time 25-30 minutes Cooking time 20 minutes Cooking instructions
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