Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
A semi-hard chewy, white cheese originating from Cyprus and made from cow’s, goat’s or…
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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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