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Histamine free oriental quinoa bowl with tahini and fried Halloumi


Boil the quinoa in 600 ml of water until all the liquid is absorbed. As soon as the water begins to boil, add salt. Mix all the ingredients for the tahini sauce in a blender till a creamy consistency is reached, set aside.

Sauté coconut oil, cumin, dates and zucchini in a large pan. Transfer the quinoa to the large pan and stir well. Add salt as needed. Fry the haloumi evenly in a small pan in coconut oil and set aside. For serving transfer quinoa to a plate and lay the fried halloumi over. Garnish with almonds, pistachios, fresh coriander and pomegranate seeds and drizzle tahini sauce over.

Rapunzel Products

401925 Quinoa white, HAND IN HAND
304340 Dates pitted Deglet Nour, HAND IN HAND
170100 Tahini (sesame butter)
201340 European almonds
207150 Pistachio nuts with shell, roasted, salted
1006055 Coconut oil virgin, HAND IN HAND
1000695 Olive oil extra virgin
1400025 Maple syrup grade A
1200135 Atlantic sea salt fine

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