Crispy Halloumi & Grain Bowl

• Quinoa(240 g)
• Vegetable Broth(500 ml)
• Halloumi(300 g)
• Cucumber(1)
• Cherry Tomatoes(250 g)
• Baby Spinach(120 g)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Fresh mint(10 g)optional
• Lemon(1)
• Olive oil(4 tbsp)
• Honey(1 tbsp)
• Dijon Mustard(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Quinoa}. Add it to a saucepan with {Vegetable Stock} and half of the {Salt}. Bring to a boil.

   ~2 min

2. 2

   Cover and simmer the quinoa for 15 minutes until tender and the liquid is absorbed.

   ~15 min

3. 3

   Meanwhile, dice {Cucumber}, halve {Cherry Tomatoes}, thinly slice {Red Onion}, and roughly chop {Fresh parsley} and {Fresh mint}.

   ~6 min

4. 4

   In a large bowl, whisk the juice of {Lemon} with {Olive oil}, {Honey}, {Dijon Mustard}, {Dried Oregano}, the remaining {Salt}, and {Black pepper}.

   ~2 min

5. 5

   Slice {Halloumi} into bite-size pieces. Cook in a nonstick pan over medium-high heat for 3 minutes per side until golden and crisp-textured.

   ~6 min

6. 6

   Fluff the quinoa, then add it to the dressing bowl with {Baby Spinach}, {Cucumber}, {Cherry Tomatoes}, {Red Onion}, {Fresh parsley}, and {Fresh mint}. Toss well, then fold through the warm {Halloumi} and serve.

   ~3 min