Grilled Steak, Vegetable, and Quinoa Salad With Yogurt-Tahini Dressing
"Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long...."
INGREDIENTS
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3 tablespoons extra-virgin olive oil
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2 tablespoons red wine vinegar
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1 teaspoon honey
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1/2 teaspoon kosher salt
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2 cups cooked quinoa
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1 cup cooked French lentils
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1/2 cup coarsely chopped fresh dill
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1 tablespoon finely chopped fresh oregano
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1/2 cup plain Greek yogurt
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1/4 cup fresh lemon juice
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3 tablespoons tahini
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon kosher salt
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1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving
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1 pint cherry tomatoes
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12 scallions, roots trimmed (about 2 bunches)
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Olive oil (for brushing)
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1 teaspoon kosher salt, divided, plus more
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3/4 teaspoon freshly ground black pepper, divided, plus more
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1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)
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1 pound flank or skirt steak
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1/2 teaspoon ground cumin
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