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Roasted Tomato, Halloumi & Quinoa Salad

It may be similar to couscous, but this healthy seed has a little more bite. Try it in this great value supper dish

By bbcgoodfood · From Open Recipes · 9 ingredients
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Why it works: Quinoa and halloumi work together. They rank in the top 27% of all ingredient pairs, and 2 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 2

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Quinoa + halloumitop 27% of all pairs
    Aroma overlapmoderate
    Mentioned together2 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Tomato + olivetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + cumintop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tomato + red winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Cumin + quinoatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together99 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the cumin

How well each one fits the dish's main ingredients (tomato, onion, red wine, vinegar, olive, quinoa, halloumi):

  1. Garlicbetter flavor fit
  2. Corianderabout as good a flavor fit
  3. Basilabout as good a flavor fit
  4. Cuminthe original

Fit is the average pairing score against tomato, onion, red wine, vinegar, olive, quinoa, halloumi. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).