Quinoa Tabbouleh with Grilled Halloumi

Ingredients

• 200 g quinoa
• 250 g halloumi, sliced
• 4 tomatoes, finely diced
• 1 cucumber, finely diced
• 50 g fresh flat-leaf parsley, finely chopped
• 20 g fresh mint, finely chopped
• 4 spring onions, finely sliced
• 3 tbsp olive oil
• 2 lemons, juice only
• 1 tsp ground allspice
• Warm flatbreads, to serve
• Hummus, to serve
• Pickled green chillies, to serve

Method

1. Rinse 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 to room temperature.
2. Once cool, tip the quinoa into a large bowl with the tomatoes, cucumber, parsley, mint and spring onions. Toss to combine.
3. Whisk 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. Heat a griddle pan over a high heat until smoking. 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. Pile the tabbouleh onto plates or a wide platter and arrange the hot halloumi slices over the top. Serve straight away with warm flatbreads, hummus and pickled green chillies alongside.