Although I try to eat vegan as often as I can, I do have a few weaknesses; halloumi is one of them. I just love the slightly sweet, zingy flavour, the way it pairs perfectly with lemon juice, the crispiness when you cook it, the slight squeak when you chew it… so bizarrely satisfying!
Here’s a quick, simple supper that I whipped up on a whim. Enjoy it hot or cold (though the halloumi is best cooked and served fresh)!
Quinoa & Halloumi Salad
Serves 2 as a main
1 cup quinoa
1/2 tablespoon olive oil
10-12 baby pomodorino (or cherry) tomatoes, halved
1/2 a head of broccoli, cut into stems
1/2 a courgette, sliced into 1cm circles
1/2 a lemon, sliced into rings (save the other half for the juice)
150g vegetarian halloumi
50g baby spinach
Pre-heat grill to medium-high.
Bring medium pot of water to the boil and add quinoa. Return to boil then cook for 10-12 minutes, until grains have softened. Drain and rinse quinoa and spoon onto plates.
Rub halloumi with lemon juice. Cover small baking tray with foil and add halloumi and lemon rings. Grill under medium-high heat for 8-10 minutes, or until halloumi starts to brown, turning half-way. (Be careful not to overcook or it will go dry and rubbery.) Remove from grill and use paper towel to pat away excess moisture from cheese.
Meanwhile, heat oil in small fry pan. Add tomatoes, broccoli and courgette and lightly fry until veggies have softened and browned. Add spinach and stir gently until wilted.
Top quinoa with veggies and halloumi, then drizzle with lemon juice. Add pepper to season if desired.