Watermelon, Halloumi and quinoa salad

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A fresh but filling summer salad with protein-packed quinoa for slow release energy. Cook the Halloumi on the barbecue for extra flavor!

Per serving:

608kcals, 38.6g fat (19.8g saturated), 38.6g carbs, 2.6g sugars, 28.8g protein, 3.7g fibre, 1.044g sodium

20 minutes
5 minutes
Difficulty: Easy
Serves: 4
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.