White balsamic dressing
1.Make candied walnuts. Preheat oven to 200°C/400°F. Line an oven tray with baking paper. Whisk egg white in a medium bowl until foamy; stir in sugar, cayenne and salt, then nuts. Place nuts, in a single layer, on tray. Bake about 8 minutes, stirring once, or until golden. Cool.
2.Make the white balsamic dressing. Whisk ingredients in a small bowl until combined. Season to taste.
3.Bring quinoa and the water to the boil in a medium saucepan; cook, covered, over low heat about 15 minutes or until tender. Drain.
4.Meanwhile, combine zucchini, zucchini flowers and 1½ tablespoons of the oil in a medium bowl; season. Cook zucchini on a heated oiled barbecue (or grill or grill plate) about 5 minutes or until tender.
5.Brush haloumi with remaining oil; cook on the cleaned oiled barbecue about 1 minute each side or until browned. Tear roughly.
6.Place quinoa, zucchini and haloumi in a large bowl with walnuts, herbs and dressing; toss gently to combine. Season to taste.
Zucchini flowers are beautiful, delicious and impossible to ignore when at the greengrocers. Look out for them when in season to serve in this summer garden salad.Note