With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four
Prep:7 mins
Serves 4
2 brown pittas, torn into pieces5 tbsp olive oil2 lemons, juiced1 garlic clove, crushed250g block halloumi, sliced250g microwavable pouch quinoa350g medium tomatoes, quartered1 large cucumber, halved, deseeded and sliced4 spring onions, sliced½ small bunch mint, chopped½ small bunch dill, roughly chopped
STEP 1Heat 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 2Meanwhile, 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 3Cook 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.
