Serves 4
Ingredients
• 6 tbsp. extra virgin olive oil
• 400g tin chickpeas, drained and rinsed
• 1 tsp. dried oregano
• 1 medium red onion, sliced
• 2 large roasted red pepper from a jar, thickly sliced
• 2 cup white quinoa
• 1L vegetable stock
• 1 cup flat-leaf parsley, roughly chopped
• 1 cup mint leaves, torn
• Zest and juice 2 lemons
• 8 slices halloumi cheese (usually 1 ½ of a 250g pack)
• 200g cherry or grape tomatoes, quartered
• 2 Lebanese cucumber, chopped finely
• Seeds of 1 Pomegranate (optional)
• Heat 1 tbsp. of oil in a medium saucepan. Cook the onion and pepper for a few minutes, then add quinoa and cook for further 3 minutes.
• Add the stock to the medium saucepan; bring to boil. Reduce heat; cook quinoa, covered with a tightfitting lid, about 15 minutes or until stock is absorbed and quinoa tender. Remove from heat, stand covered for 10 minutes then fluff with a fork.
• Heat 1 tbsp. of olive oil in a medium frying pan. Add oregano and move around pan until aromatic. Add chickpeas and continue to move gently around pan for approx. 3 minutes coating with oregano and olive oil.
• Combine quinoa with half the parsley, all the vegetables, chickpeas and the cup of torn mint
• Combine remaining parsley with lemon juice, lemon zest and remaining olive oil.
• Drizzle half dressing over quinoa salad and toss gently.
• Heat the grill. Grill halloumi till both sides golden and crisp.
• Serve the salad with the grilled halloumi and the remaining dressing poured over everything.
• Quinoa is a complete protein and one of the highest fibre pseudo-grains we can eat; both these factors help promote satiation. Maintaining a high fibre diet is important to not only your digestive health but also aids in the removal of cholesterol and estrogens from your body.
• Short on time; swap quinoa for a “heat and eat” brown rice and quinoa mix.
• For a lighter meal omit the halloumi.
• Pomegranate seeds can be found in the frozen food section if you don’t have time to de-seed yourself or if it’s not pomegranate season.