Seared Halloumi & Roasted Beet Warm Bowl

Taste

This bowl is built on contrasts: golden, squeaky halloumi against sweet, earthy beets, all softened by a bed of warm quinoa and bright arugula. The maple-mustard vinaigrette — made with Quebec amber maple syrup and Maison Orphée Dijon — ties the sweet and savoury elements together with a sharp, tangy finish. Toasted walnuts add crunch, and a scatter of dried cranberries brings tartness that plays well against the root vegetables. Nearly every ingredient can be sourced from Lufa, from the beets and arugula to the halloumi and pantry staples.

Instructions

1. Roast the beets (do ahead). If your beets aren’t already roasted, wrap them individually in foil and roast at 200 °C (400 °F) for 45–55 minutes until tender when pierced with a knife. Let cool slightly, peel, and quarter. This can be done up to 3 days ahead and stored in the fridge. ⏱︎ 55 min

2. Warm the beets and quinoa. Spread the quartered beets on a sheet pan and warm them in a 180 °C (350 °F) oven for 5–8 minutes while you prepare the rest. Warm the cooked quinoa in a small pot over low heat or in the microwave, fluffing with a fork. ⏱︎ 8 min

3. Whisk the vinaigrette. In a small bowl, combine the olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Whisk until smooth and emulsified. Season with a pinch of salt and pepper.

4. Sear the halloumi. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. When the oil shimmers, lay the halloumi slabs in a single layer. Sear without moving for 2–3 minutes per side until deep golden and crisp on the outside. Transfer to a cutting board. ⏱︎ 3 min

5. Toast the walnuts. In the same skillet, add the chopped walnuts and toast over medium heat for 1–2 minutes, stirring constantly until fragrant and lightly browned. Remove immediately — they burn quickly. ⏱︎ 2 min

6. Assemble the bowls. Divide the warm quinoa between two wide bowls. Arrange a handful of arugula alongside, then top with the roasted beet quarters and seared halloumi slabs. Drizzle generously with the maple-mustard vinaigrette, scatter over the toasted walnuts and cranberries, and finish with a crack of black pepper.

Tips

• Batch-roast beets: Roast a whole bag of beets on Sunday and refrigerate. They’ll keep for 4–5 days and make this bowl a true 15-minute assembly on a weeknight.
• Substitution: If halloumi is unavailable, Lufa’s Le St-Vallier or Fleur Saint-Michel grilling cheeses work the same way — sear them just as you would halloumi.
• Grain swap: Farro, couscous, or brown rice can stand in for quinoa. Adjust cooking times accordingly, but always have the grain ready before you start the bowl.
• Make it vegan: Replace the halloumi with thick slices of Lufa’s Tamari & Maple Smoked Tofu, seared until crisp on both sides.
• Extra greens: Spinach or Lufa’s Ruby Streaks mustard leaves are good alternatives to arugula if you want a milder or spicier base, respectively.