Charred Halloumi & Grain Bowl

• Quinoa(120 g)
• Brown rice(120 g)
• Halloumi(250 g)
• Cucumber(1)
• Cherry Tomatoes(250 g)
• Baby Spinach(100 g)
• Avocado(1)
• Lemon(1)
• Greek yogurt(120 g)
• Tahini(2 tbsp)
• Olive oil(3 tbsp)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Quinoa} and {Brown rice}. Add both to a saucepan with 600ml water and a pinch of the {Salt}. Bring to a boil, then cover and simmer until tender and the water is absorbed.

   ~18 min

2. 2

   While the grains cook, slice the {Halloumi}, dice the {Cucumber}, halve the {Cherry Tomatoes}, slice the {Avocado}, chop the {Fresh parsley}, and juice the {Lemon}.

   ~10 min

3. 3

   Whisk the {Greek yogurt}, {Tahini}, half the lemon juice, 1 tbsp of the {Olive oil}, a pinch of the {Salt}, and the {Black pepper} with 2–3 tbsp water until smooth and spoonable.

   ~2 min

4. 4

   Heat 1 tbsp of the {Olive oil} in a frying pan over medium-high heat. Cook the {Halloumi} for 2–3 minutes per side until golden and crisp-edged.

   ~6 min

5. 5

   Fluff the cooked grains and toss with the remaining {Olive oil}, the remaining lemon juice, the {Baby Spinach}, {Cucumber}, and half the {Fresh parsley}. Fold through the {Cherry Tomatoes}.

   ~2 min

6. 6

   Divide the grain mixture between bowls. Top with the {Halloumi} and {Avocado}, spoon over the dressing, and finish with the remaining {Fresh parsley}.

   ~2 min