Quinoa Tabbouleh with Grilled Halloumi

• 200 gquinoa
• 250 ghalloumi, sliced
• 4tomatoes, finely diced
• 300 gcucumber, finely diced
• 50 gfresh flat-leaf parsley, finely chopped
• 20 gmint leaves, torn into small pieces
• 4spring onions, finely sliced
• 3 tbspolive oil
• 60 mllemon juice
• 1 tspground allspice
• Fine salt, to taste
• 4flatbreads, about 60 g each, optional (optional)
• 160 ghummus (optional)
• 160 gpickled green chillies (optional)
• Black pepper, to taste

Method

1. 1Rinse the quinoa under cold water until it runs clear, then tip into a pan with 400ml water. Bring to the boil, cover and simmer for 12–15 minutes until the liquid is absorbed and the grains have unfurled their little tails. Spread on a tray to cool for about 15 minutes.
2. 2Once cool, tip the quinoa into a large bowl with the tomatoes, cucumber, parsley, torn mint and spring onions. Toss to combine.
3. 3Whisk the olive oil, lemon juice and allspice together in a small jug with a good pinch of salt and a few grinds of pepper. Pour over the quinoa, toss thoroughly and taste; it should be sharp, herby and well seasoned.
4. 4Heat a griddle pan over medium-high heat. Lay the halloumi slices on the dry pan and grill for 2 minutes each side, pressing down gently, until deep char lines have formed and the cheese is softening at the edges.
5. 5Divide the tabbouleh between four plates and top with a quarter of the halloumi. Serve straight away, with optional warmed flatbreads, hummus and pickled chillies if using.

Per serving

kcal

524

protein

22.7g

fibre

6.8g

carbs

45.3g

fat

29.5g