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Radish and quinoa tabouleh with pistachios and grilled, herbed halloumi

24 July 2013

This recipe from Lowri Turner uses quinoa instead of the more traditional bulgur wheat, which has the benefit of being high in protein and low GI

Radish and quinoa tabouleh with pistachios and grilled, herbed halloumi
Lowri Turner's radish and quinoa tabouleh with pistachios and grilled, herbed halloumi

Preparation time

15 minutes

Cooking time

30 minutes




  • 200g/7oz quinoa
  • 600ml/18fl oz water
  • 12 radishes, quartered
  • 12 baby vine tomatoes, quartered
  • 2 handfuls each fresh chopped parsley, mint and coriander
  • Juice of 2 limes
  • 1 handful shelled, unsalted pistachios, toasted in a dry frying pan.
  • Salt and pepper
  • 200g halloumi cheese, sliced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 tbsp chopped parsley
  • Seeds from 1 pomegranate (optional)


To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid in for 15-20 minutes till all the water has disappeared. Remove from the heat to cool.

When cool, add the radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.

Heat a griddle pan. Slice the halloumi cheese, rub with olive oil and season with salt and pepper.

Arrange the halloumi slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the halloumi (2 – 4 minutes), turn over to colour on the other side.

Remove from the pan and sprinkle with parsley.

Our thanks to for providing this recipe.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.