Halloumi & quinoa fattoush

With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four

Prep:7 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 542
fat 32g
saturates 13g
carbs 37g
sugars 6g
fibre 7g
protein 23g
salt 2.2g

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.

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