Cherry, Herb, Halloumi and Quinoa Salad

Beets 

• 2 medium beets
• 1 tablespoon fennel seeds 
• 3 tablespoons extra-virgin olive oil 
• 1/4 cup of water 
• 1 tablespoon red wine vinegar 
• 1 tablespoon granulated sugar or honey
• Kosher salt and cracked black pepper to taste

Directions

1. Preheat the oven to 425
2. Scrub the beets and place on a roasting tray with the fennel seeds, extra virgin olive oil, water, vinegar, sugar and season well with kosher salt and cracked black pepper. Cover with tinfoil and place in the preheated oven for 35 minutes. Remove the foil once a knife can run through easily and then roll around in the juices. Place back in the oven and let the sugar and oil create a glaze on the skin. Love the flavor you get from that.

Quinoa

• 1 cup quinoa 
• 2 cups water 
• Juicy pinch salt 

Directions- place the quinoa, water and salt in a pot and bring to a boil. Cover and turn down to a simmer. Let cook for 12 min on low. Turn off heat and keep covered until ready to use.

Salad

• 1 cup cherries, pitted and cut in half 
• 1 cup dill, finely chopped 
• 1 cup parsley, finely chopped 
• 1 cup cilantro, finely chopped 
• 1/4 red onion, finely chopped 
• 250 gram halloumi, pat dry and cut into cubes
• 2 tablespoons extra virgin olive oil

Vinaigrette 

• 1 tsp fennel seeds, ground 
• 1 small garlic clove
• 1 heaping tsp honey 
• 2 tsp apple cider vinegar 
• ½ cup olive oil 
• 1 lemon zested and juiced 
• 1 tsp kosher salt 
• cracked black pepper 

Directions

1. Crush the fennel seed with the garlic and place at the bottom of the salad bowl. Add in the honey, vinegar, lemon zest, lemon juice, kosher salt, cracked black pepper and then slowly stream in the extra virgin olive oil. Add in the cooked quinoa, chopped dill, parsley, cilantro, cherries, chopped beets, fried halloumi and chopped red onion. Toss and taste. Serve and enjoy.