Quinoa and halloumi salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the Veg: Toss your chopped pepper and zucchini in a little olive oil, salt, and pepper. Roast at 200°C for about 15–20 minutes until tender and slightly charred. Throw the cherry tomatoes in for the last 5 minutes so they just begin to burst.

Step 2

​Prep the Grain: While the veggies roast, cook your quinoa according to the package instructions. Pro tip: Cook it in vegetable broth instead of water for extra flavor.

Step 3

​Sear the Halloumi: Heat a non-stick pan over medium-high heat (no oil needed!). Fry the halloumi slices for 1–2 minutes per side until they have a beautiful golden-brown crust. Do this right before serving so the cheese stays soft.

Step 4

​Assemble: In a large bowl, toss the warm quinoa and roasted veggies with the spinach (the heat will wilt the spinach just slightly).

Step 5

​Finish: Top with the golden halloumi slices, sprinkle with seeds, and drizzle the lemon-garlic dressing over everything.