Lunch
Grilled halloumi with quinoa
Halloumi, quinoa, griddled courgettes and rocket
- Ready in 30 min
- 557 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 557
- Protein
- 33 g
- Carbs
- 39 g
- Fat
- 31 g
Ingredients
- 90 g halloumi
- 60 g quinoa
- 160 g courgettes
- 40 g rocket
- 7 ml olive oil
Method
- Rinse the quinoa in a sieve, put it in a saucepan with twice its volume of water and a pinch of salt, and bring to the boil. Cover and simmer for 12–15 minutes until the water is absorbed, then leave covered off the heat for 5 minutes.
- Meanwhile, slice the courgettes lengthways into strips about 5 mm thick and brush with half the olive oil. Cook in a hot griddle pan for 2–3 minutes on each side until charred and tender.
- Slice the halloumi about 1 cm thick and pat dry. Cook in the griddle pan for 1–2 minutes on each side until golden with dark lines.
- Fluff the quinoa with a fork and toss with the rocket, the rest of the olive oil and black pepper.
- Divide the quinoa between plates, top with the courgettes and halloumi and serve straight away, while the cheese is still soft.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens