Quinoa and Halloumi Salad

Quinoa is packed with protein and absorbs flavours easily. You’ll turn to this recipe time and time again.

Hands-on time: 15 mins Cooking time: about 25 mins Serves 4

200g quinoa 150g frozen or fresh peas 3 spring onions, finely sliced 70g bag rocket 2tbsp rapeseed oil, plus extra to brush Finely grated zest and juice of 1 lemon 250g pack halloumi cheese Small handful each fresh mint and parsley, roughly chopped

1 Put the quinoa into a large pan and cover well with water. Bring to the boil and simmer until the quinoa is tender – about 20 mins.

2 Meanwhile, if using frozen peas put in a bowl and cover with boiling water. Leave for 1 min before draining. If using fresh peas, add to quinoa pan for the final minute of cooking.

3 Add the spring onions and rocket to a serving bowl. In a small jug mix together the rapeseed oil, lemon zest and juice and plenty of seasoning. Set aside.

4 Preheat a griddle pan over high heat. Cut the halloumi into 5mm thick slices and brush both sides with oil. Grill for 4 mins, turning once, or until the cheese has charred lines on both sides and has softened. Transfer to a board and leave to cool.

5 Drain the cooked quinoa and run under cold water to cool. Drain well and add to the serving bowl. Rip the halloumi into bite-sized piece and add to the bowl together with the herbs and dressing. Toss everything together and check the seasoning before serving.

Per serving:

435 cals, 25g fat (11g saturates), 33g carbs (5g total sugars)