Halloumi & quinoa fattoush

Instructions

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. 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. 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.

• brown pittas torn into pieces Notes: 2
• Olive oil Notes: 5 tbsp
• lemons juiced Notes: 2
• garlic clove crushed Notes: 1
• 250g block halloumi sliced
• 250g microwavable pouch quinoa
• 350g medium tomatoes quartered
• large cucumber halved Notes: 1, deseeded and sliced
• spring onions sliced Notes: 4
• 1⁄2 small bunch mint chopped
• 1⁄2 small bunch dill roughly chopped