A fresh but filling summer salad with protein-packed quinoa for slow release energy. Cook the Halloumi on the barbecue for extra flavor!
608kcals, 38.6g fat (19.8g saturated), 38.6g carbs, 2.6g sugars, 28.8g protein, 3.7g fibre, 1.044g sodium
|200g raw quinoa|
|2 x 200g blocks of Halloumi, sliced ½cm thick|
|1 large handful rocket or watercress|
|½ a watermelon, peeled and chopped into bite-sized pieces|
|For the dressing:|
|3 tbsp extra-virgin olive oil|
|Juice of ½ a lemon|
|1 tsp honey|
|Pinch of chilli flakes|
|Salt and black pepper|
1 Cook the quinoa according to package instructions, then drain well and set aside.
2 In a jar, mix together all of the ingredients for the dressing. Close the lid tightly and shake to combine.
3 Brush the Halloumi on both sides with oil. Heat a dry frying pan or griddle pan over a medium-high heat, or turn the barbecue on to a high heat. Cook the Halloumi slices for 2-3 minutes per side until golden and crispy.
4 Stir most of the dressing into the quinoa, then divide between serving plates. Top each portion with a handful of rocket, then add the watermelon and Halloumi. Drizzle over the remaining dressing to serve.