Grilled Halloumi and Chickpea Quinoa Salad

Ingredients

• 200 ghalloumi
• 160 gdry quinoa
• 245 gcanned chickpeas, drained and rinsed
• 200 gEnglish cucumber
• 200 gcherry tomatoes
• 6 gfresh mint
• 10 gfresh parsley
• 2 tbsplemon juice
• 1¼ tbspextra-virgin olive oil
• ½ tspblack pepper

Method

1. Rinse the quinoa and add to a saucepan with 400 ml (1 2/3 cups) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes and spread out to cool.

   20 min timer

2. Slice the halloumi into 1 cm (1/2 inch) slabs and pat dry.

3. Heat a dry non-stick or cast-iron skillet over medium-high heat. Cook the halloumi for about 2 minutes per side, until deep golden and soft inside.

   4 min timer

4. Dice the cucumber, halve the tomatoes and chop the mint and parsley.

5. Whisk the lemon juice, olive oil and black pepper in a large bowl.

6. Toss the quinoa, chickpeas, vegetables and herbs with the dressing and top with the warm halloumi.

Storing and reheating

Keeps 3 days; grill the halloumi fresh.