Here is my quick-fix lunch idea. Easy, tasty and oh boy …so filling!
Great summer dish.
Red and white quinoa salad with halloumi cheese & roasted vegetables
250 g ready to eat Red & White Quinoa – Merchant Gourment is simply the best!
150-200 g halloumi cheese, cut into 5-6 mm slices
100-150 g chick peas, drained and rinsed
10-12 cherry tomatoes
6 baby corns, cut into bite size chunks
6 baby courgettes, cut across and then in half
1-2 tbsp oil
5 fresh mint leaves
5 fresh crimson king basil leaves
squeeze of lemon juice
100 ml natural yogurt
1 tsp harissa paste
Cook quinoa according to pack instruction. In a mean time mix yogurt and harissa in a little cup and set aside. In a large salad bowl toss chick peas and lemon juice and add quinoa when cooked. Mix all nicely and set aside.
Heat the non-stick grill pan. Toss courgettes and corns with 1-2 table spoons of oil and place on a grill pan. Grill for 3 minutes. Then add cherry tomatoes to the vegetable mix and grill for another 3 minutes or until charred and tender. When cooked add to quinoa and chick peas and gently mix.
Wipe the grill pan and heat to hot. Place slices of halloumi cheese on griddle and grill till nice and golden on the edges, then turn it over. When ready scatter the halloumi cheese over quinoa and vegetables. Gently toss.
Dress with yogurt and harissa dressing, scatter fresh basil and mint leaves and squeeze more lemon juice all over.