Halloumi & quinoa fattoush

calcium fattoush fibre folate halloumi midweek meals pitta bread quick salad vegetarian

N/A

Source

Ingredients

2 brown pittas , torn into pieces

5 tbsp olive oil

2 lemons , juiced

1 garlic clove , crushed

250g block halloumi , sliced

250g microwavable pouch quinoa

350g medium tomatoes , quartered

1 large cucumber , halved, deseeded and sliced

4 spring onions , sliced

½ small bunch mint , chopped

½ small bunch dill , roughly chopped

Method

Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.

Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.