LCBO Food & Drink Early Summer 2022

SALAD FOR DINNER

3/4 cup (175 mL) quinoa 1 1/2 cups (375 mL) water or unsalted vegetable broth Salt vegetarian salad. Grilling the watermelon adds a depth of flavour, that’s quite different from cold melon. Zesty Citrus Dressing (p. 159) 14 oz (395 g) Halloumi or other grilling cheese (see TIP p. 159) 4 cups (1 L) mixed salad greens 1/4 cup (60 mL) fresh mint leaves, torn 1 cup (250 mL) drained, rinsed canned lentils 1 cup (250 mL) grape tomatoes, halved 1/2 English cucumber, halved lengthwise and sliced Freshly ground pepper 8 triangle-shaped slices watermelon, about 1/2 inch (1 cm) thick Vegetable oil Beet chips 1. Toast quinoa in a medium saucepan over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant. Stir in water and 1/2 tsp (2 mL) salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Transfer to a shallow dish, gently fluffing with a fork. Let cool completely. 2. Pour 2 tbsp (30 mL) Zesty Citrus Dressing into a shallow dish to marinate Halloumi. Pour 2 tbsp (30 mL) dressing over quinoa and toss gently to combine. Set remaining dressing aside. Quinoa-Lentil Salad with Grilled Halloumi &Watermelon Quinoa, lentils and grilled cheese with a light, citrusy dressing make for a hearty and satisfying

Change up the crunchy topping with crispy roasted corn nuts or chickpeas, crisp snap peas or other root vegetable chips.

spatula, or until grill-marked and cheese is slightly melted. Return to dish with marinade. 7. Arrange watermelon and grilled Halloumi on top of salads and garnish with beet chips.

or plates. In the same bowl, combine quinoa, lentils, tomatoes, cucumbers and remaining dressing. Toss gently to coat. Season with salt and pepper to taste. Spoon on top of greens. Set aside. 6. Brush watermelon with some of the marinade from the dish of Halloumi. Oil grill grates well. Grill watermelon for about 1 minute per side or until grill-marked. Transfer to a plate. Remove Halloumi from marinade and blot with paper towel. Place Halloumi on oiled grates and grill for about 1 minute per side, flipping carefully with a thin, metal

3. Drain liquid from Halloumi and pat dry. Cut into eight strips, each about 1 inch (2.5 cm) wide and 1/2 inch (1 cm) thick. Add to marinade in dish and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day. (If marinating longer than 1 hour, cover quinoa and reserved dressing and refrigerate until just before serving.)

Serves 4

[WHAT TO SERVE] Relax Riesling LCBO 621888, $13.50

4. To serve, preheat barbecue grill to medium-high.

This exceptionally versatile Riesling is delicately sweet, providing a nice contrast to the cheese’s saltiness, while its balanced acidity welcomes the citrus dressing and watermelon.

5. Combine greens and mint with half of the reserved dressing in a large bowl and toss to coat. Divide among serving bowls

54 FOOD & DRINK EARLY SUMMER 2022