Mimi’s Quinoa, Sweet Potato, Asparagus and Haloumi Salad

The simplicity of serving protein and a salad for dinner is so appealing – the thing is, I never do the good old lettuce, tomato and cucumber as my salad…..I love to create interesting flavour combinations that make your mouth water and look oh so pretty on the plate.

My latest salad is packed full of goodness that will keep you satisfied. It goes perfectly well with meat, fish or chicken and can be served warm or cold.

What to buy 

2 cups of cooked red quinoa (follow the packet instructions for cooking, I tend to add a cube of chicken stock to the cooking quinoa)
1 big handful of baby spinach leaves
1 bunch of asparagus (woody ends snapped off)
1 small sweet potato
haloumi cheese (as much or as little as you like!)
fresh mint, finely chopped
1/2 cup plain yoghurt
1/2 tsp ground cumin
salt and pepper

What to do

Preheat your oven to 200°C/390ºF and line 2 baking trays with greaseproof paper.

Peel the sweet potato and slice thinly (a mandolin or v-slicer is perfect for this, mine are about 3mm thick – you don’t want paper thin), then put into a zip lock bag. Grind some sea salt over and cover with a good slug of olive oil. Close the bag and give a good shake so the oil and salt coat it all. Arrange separately on the baking tray and place in the oven for 30 minutes.

Boil the kettle and then pour boiling water over the asparagus. I like to eat my asparagus this way, they are just cooked through but retain their crispness, are bright green and taste great. Leave the water on for about 5 minutes then discard and cut the asparagus into 2cm batons.

In a small bowl combine the yoghurt, salt, pepper, cumin and mint (reserving some mint to scatter on top afterwards), then set aside.

Slice or tear apart the haloumi cheese into the size of your choice. Arrange on a baking tray and drizzle with olive oil (or use an olive oil spray). Once the sweet potato’s have cooked for 30 minutes, add the haloumi to the oven. Bake both for a further 10-15 minutes, the haloumi will start to go brown on the edges (and underneath) and the sweet potato will be nice and crisp.

On a large platter, arrange the baby spinach leaves and quinoa. Scatter the asparagus , sweet potato and haloumi on top and then place spoonfuls of the dressing on top. Finish off with a few fresh mint leaves and your salad is ready.


Arranged beautifully on a platter


Cover with minty yoghurt dressing


Finish off with some freshly chopped mint – ready to serve

This salad is a feast for the eyes and the tastebuds…..please let me know what you think when you make it!

Feel free to share this blog with your friends. I would love you to also LIKE me on Facebook and follow me on Instagram @mimiskitchen_

I look forward to hearing from you


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