Halloumi & Roasted Pepper Salad

• Halloumi(250 g)
• Quinoa(160 g)
• Bell pepper(2)
• Lettuce(1)
• Cucumber(1)
• Red Onion(1)
• Black Olives(80 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)
• Olive oil(4 tbsp)
• Dijon Mustard(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Quinoa}. Halve and deseed {Bell pepper}, thinly slice {Red Onion}, chop {Cucumber}, tear {Lettuce}, and roughly chop {Fresh parsley}. Slice {Halloumi} into bite-size pieces.

   ~10 min

2. 2

   Bring a small pan of water to a boil. Add {Quinoa} and cook for 15 minutes until tender, then drain well and let it steam dry for a minute.

   ~15 min

3. 3

   While the quinoa cooks, heat half of the {Olive oil} in a large pan over medium-high heat. Cook {Bell pepper} and {Red Onion} for 8 minutes until softened and lightly golden at the edges.

   ~8 min

4. 4

   Push the vegetables to one side of the pan and add the remaining {Olive oil} and {Halloumi}. Cook for 4 minutes, turning, until the halloumi is golden.

   ~4 min

5. 5

   In a large bowl, whisk the juice of {Lemon} with {Dijon Mustard}, {Oregano}, {Salt}, and {Black pepper}. Add the warm {Quinoa}, cooked peppers and onion, {Cucumber}, {Olives}, {Lettuce}, and most of the {Fresh parsley}. Toss until everything is coated.

   ~2 min

6. 6

   Scatter the warm {Halloumi} over the salad, toss lightly once or twice so it stays visible, and finish with the remaining {Fresh parsley} before serving.

   ~1 min