Warm Quinoa Salad With Asparagus, Poached Egg And Grilled Halloumi

INGREDIENTS (Serves 2)

◆ 150g quinoa, rinsed

◆ 300ml vegetable stock ◆ 100g asparagus,

trimmed

◆ 150g Halloumi cheese,

sliced

◆ 2 eggs

◆ 1tbsp chia seeds

◆ 1 small red onion, very

finely sliced

◆ A few sprigs of fresh

coriander

◆ Salt and freshly ground

black pepper

1Put the quinoa into a saucepan with the vegetable stock. Bring to the boil, then simmer gently for 15-20min, until tender. Cool for 5min.

2While the quinoa is cooling, cook the asparagus in simmering water for 3-4min. At the same time, dry-fry the slices of Halloumi in a non-stick frying pan until golden on each side – about 3min in total.

Poach the eggs in gently simmering water for 3-4min. While they are poaching, stir the chia seeds and red onion through the warm quinoa. Share the quinoa and asparagus between 2 plates and arrange the Halloumi on top with the poached eggs. Season and serve, garnished with coriander sprigs.

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