- This dish is a taste sensation!! The first time I tasted this, my sister served it to her cottage crowd. There is no other way to describe the layers and combination of flavours that make this one of the very best group meals of all time. Every time we enjoy it, we can't believe how crazy fantastic it is!
- There are a few steps to this delectable creation, so you need to prepare in advance, and then it all comes together quickly. Good idea to read this through before you start.
- For the Quinoa Salad:
- Dressing to be mixed in the salad: make in advance if you wish
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- The Salad:
- 2 cups cooked quinoa
- 1 cup cooked French lentils
- 1/2 cup coarsely chopped fresh dill
- 1 tablespoon finely chopped fresh oregano
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
For the grilled steak and vegetables:1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1/2 pound Halloumi cheese, sliced into 1/4" planks (gotta have the Halloumi, not optional)
1 pound flank Steak or any cut you love that can be sliced on top of the salad
1/2 teaspoon ground cumin
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1/2 pound Halloumi cheese, sliced into 1/4" planks (gotta have the Halloumi, not optional)
1 pound flank Steak or any cut you love that can be sliced on top of the salad
1/2 teaspoon ground cumin
- For the Salad: whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
- Make the yogurt dressing:
- Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
- Grill the vegetables and steak and assemble the salad:
- Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with salt and pepper. Grill, turning occasionally, until tender and charred in spots; let cool. For the Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
- Marinate the steak ( for an hour or so) with cumin, salt and pepper, and olive oil. Grill until medium-rare. Let rest, then thinly slice against the grain.
- Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve with the yogurt dressing on the side. It really makes this dish sing!
