Halloumi & quinoa fattoush

A plate of food on a table Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:7 mins
  • Cook:10 mins
  • Easy
  • Serves 4

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

Nutrient Unit
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

  • STEP 1

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.

  • STEP 2

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.

  • STEP 3

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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