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Recipe provided by Donna Hay

Serves 4


⅓ cup (70g) red quinoa

⅔ cup (160ml) water

1 teaspoon finely grated lemon rind

500g baby broccoli+, trimmed

350g Brussels sprouts, halved

2 cloves garlic, thinly sliced

sea salt and cracked black pepper

¼ cup (60ml) extra virgin olive oil

250g haloumi, chopped

2 cups red vein sorrel leaves

+ Dressing

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon honey 


Place the quinoa, water and lemon rind in a medium saucepan over medium heat and bring to the boil. Cover with a lid, reduce heat to low and cook, covered, for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes.

While the quinoa is cooking, preheat grill (broiler) to high. Place the baby broccoli, Brussels sprouts, garlic, salt, pepper and 2 tablespoons oil on a large oven tray and toss to combine.

Cook, turning halfway, for 8–10 minutes or until charred. Place the haloumi on a second tray and toss with the remaining oil. Cook, turning halfway, for 6–8 minutes or until golden. Place the cooked quinoa, broccolini, Brussels sprouts, haloumi and sorrel leaves in a large bowl.

To make the dressing, place the lemon juice, oil, honey and pepper in a small bowl and mix to combine. Pour the dressing over the salad and gently toss to combine. Divide between bowls and serve. Serves 4.

 + Tip

You can find baby broccoli at greengrocers or farmers markets. If it is unavailable, you can use broccolini.   


This recipe and more delicious recipes from Donna Hay can be found here.