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Cate Campbell


Deep dive with four-time Olympic champion and Quest Apartment Hotels Brand Ambassador, Cate Campbell across two exclusive content series, Quick Laps with Cate and Phenomenal Grit.

Cate leans into her experience as one of the most decorated and successful Australian Olympic swimmers and provides her invaluable insights, practical advice and wisdom from her own personal growth and leadership journey.

 

 

Cooking with Cate

Grilled Halloumi Salad

Cooking with Cate

Episode 3: Grilled Halloumi Salad

“When you travel, sometimes you just crave a homemade salad—am I right? My favourite Grilled Halloumi Salad is great for lunch or dinner. When I stay at Quest, I love that everything is convenient—I was able to pop to the shops across the road to pick up a few things to make it so effortless to stay healthy.” 
– Cate Campbell OAM – Olympic Gold Medallist 

At Quest Apartment Hotels, our fully equipped kitchens and convenient locations make it easy to whip up something fresh and satisfying—just like this vibrant Grilled Halloumi Salad. Packed with goodness and full of flavour, it’s a perfect option for a feel-good lunch or dinner while you’re away from home. 

Cate’s Hot Tip: If like me you find raw broccoli a little bit starchy, blanch it under some boiling water for 1 minute to soften the texture and bring the flavours alive. 

Ingredients: 

For the Salad: 

  • 1 ½ cups quinoa, rinsed well 

  • 1 small head of broccoli, finely chopped 

  • â…” cup dried cranberries 

  • 1 cup mint leaves, finely chopped 

  • ½ cup flaked almonds, toasted 

  • 200g halloumi cheese, sliced 

  • Sea salt and cracked black pepper, to taste 

For the Dressing: 

  • 1 tablespoon tahini 

  • 1 tablespoon apple cider vinegar 

  • Juice of ½ lemon 

  • 1 teaspoon pure maple syrup 

  • 1–2 teaspoons water (if needed to adjust consistency) 

Method: 

  1. Cook the Quinoa 
    In a medium saucepan, bring water to a boil. Add the quinoa and cook according to package instructions (about 15 minutes). Once cooked, fluff with a fork and let cool. 

  1. Prepare the Veggies 
    While the quinoa cooks, chop the broccoli, cranberries, mint, and set aside. In a large bowl, combine the quinoa with the broccoli, cranberries, mint, and toasted almonds. Season with salt and pepper. 

  1. Cook the Halloumi 
    Heat a medium frying pan over medium heat. Grill the halloumi slices for 2–3 minutes per side until golden brown. Set aside. 

  1. Make the Dressing 
    In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, and water to reach your desired dressing consistency. 

  1. Assemble the Salad 
    Add the warm halloumi to the salad. Drizzle with the dressing and gently toss everything together. 

  1. Serve 
    Serve immediately and enjoy this deliciously light, yet filling salad! 

This salad is fresh, satisfying, and perfect to enjoy at your Quest Apartment—just like Cate does.  

Recipe credit: Wholesome by Sarah – Quinoa, Broccoli, Dried Cranberry and Halloumi Salad 


Cooking with Cate

Grilled Halloumi Salad

Cooking with Cate

Episode 3: Grilled Halloumi Salad

“When you travel, sometimes you just crave a homemade salad—am I right? My favourite Grilled Halloumi Salad is great for lunch or dinner. When I stay at Quest, I love that everything is convenient—I was able to pop to the shops across the road to pick up a few things to make it so effortless to stay healthy.” 
– Cate Campbell OAM – Olympic Gold Medallist 

At Quest Apartment Hotels, our fully equipped kitchens and convenient locations make it easy to whip up something fresh and satisfying—just like this vibrant Grilled Halloumi Salad. Packed with goodness and full of flavour, it’s a perfect option for a feel-good lunch or dinner while you’re away from home. 

Cate’s Hot Tip: If like me you find raw broccoli a little bit starchy, blanch it under some boiling water for 1 minute to soften the texture and bring the flavours alive. 

Ingredients: 

For the Salad: 

  • 1 ½ cups quinoa, rinsed well 

  • 1 small head of broccoli, finely chopped 

  • â…” cup dried cranberries 

  • 1 cup mint leaves, finely chopped 

  • ½ cup flaked almonds, toasted 

  • 200g halloumi cheese, sliced 

  • Sea salt and cracked black pepper, to taste 

For the Dressing: 

  • 1 tablespoon tahini 

  • 1 tablespoon apple cider vinegar 

  • Juice of ½ lemon 

  • 1 teaspoon pure maple syrup 

  • 1–2 teaspoons water (if needed to adjust consistency) 

Method: 

  1. Cook the Quinoa 
    In a medium saucepan, bring water to a boil. Add the quinoa and cook according to package instructions (about 15 minutes). Once cooked, fluff with a fork and let cool. 

  1. Prepare the Veggies 
    While the quinoa cooks, chop the broccoli, cranberries, mint, and set aside. In a large bowl, combine the quinoa with the broccoli, cranberries, mint, and toasted almonds. Season with salt and pepper. 

  1. Cook the Halloumi 
    Heat a medium frying pan over medium heat. Grill the halloumi slices for 2–3 minutes per side until golden brown. Set aside. 

  1. Make the Dressing 
    In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, and water to reach your desired dressing consistency. 

  1. Assemble the Salad 
    Add the warm halloumi to the salad. Drizzle with the dressing and gently toss everything together. 

  1. Serve 
    Serve immediately and enjoy this deliciously light, yet filling salad! 

This salad is fresh, satisfying, and perfect to enjoy at your Quest Apartment—just like Cate does.  

Recipe credit: Wholesome by Sarah – Quinoa, Broccoli, Dried Cranberry and Halloumi Salad 


Cooking with Cate

Grilled Halloumi Salad

Cooking with Cate

Episode 3: Grilled Halloumi Salad

“When you travel, sometimes you just crave a homemade salad—am I right? My favourite Grilled Halloumi Salad is great for lunch or dinner. When I stay at Quest, I love that everything is convenient—I was able to pop to the shops across the road to pick up a few things to make it so effortless to stay healthy.” 
– Cate Campbell OAM – Olympic Gold Medallist 

At Quest Apartment Hotels, our fully equipped kitchens and convenient locations make it easy to whip up something fresh and satisfying—just like this vibrant Grilled Halloumi Salad. Packed with goodness and full of flavour, it’s a perfect option for a feel-good lunch or dinner while you’re away from home. 

Cate’s Hot Tip: If like me you find raw broccoli a little bit starchy, blanch it under some boiling water for 1 minute to soften the texture and bring the flavours alive. 

Ingredients: 

For the Salad: 

  • 1 ½ cups quinoa, rinsed well 

  • 1 small head of broccoli, finely chopped 

  • â…” cup dried cranberries 

  • 1 cup mint leaves, finely chopped 

  • ½ cup flaked almonds, toasted 

  • 200g halloumi cheese, sliced 

  • Sea salt and cracked black pepper, to taste 

For the Dressing: 

  • 1 tablespoon tahini 

  • 1 tablespoon apple cider vinegar 

  • Juice of ½ lemon 

  • 1 teaspoon pure maple syrup 

  • 1–2 teaspoons water (if needed to adjust consistency) 

Method: 

  1. Cook the Quinoa 
    In a medium saucepan, bring water to a boil. Add the quinoa and cook according to package instructions (about 15 minutes). Once cooked, fluff with a fork and let cool. 

  1. Prepare the Veggies 
    While the quinoa cooks, chop the broccoli, cranberries, mint, and set aside. In a large bowl, combine the quinoa with the broccoli, cranberries, mint, and toasted almonds. Season with salt and pepper. 

  1. Cook the Halloumi 
    Heat a medium frying pan over medium heat. Grill the halloumi slices for 2–3 minutes per side until golden brown. Set aside. 

  1. Make the Dressing 
    In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, and water to reach your desired dressing consistency. 

  1. Assemble the Salad 
    Add the warm halloumi to the salad. Drizzle with the dressing and gently toss everything together. 

  1. Serve 
    Serve immediately and enjoy this deliciously light, yet filling salad! 

This salad is fresh, satisfying, and perfect to enjoy at your Quest Apartment—just like Cate does.  

Recipe credit: Wholesome by Sarah – Quinoa, Broccoli, Dried Cranberry and Halloumi Salad