With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four
Ingredients
- 2 brown pittas, torn into pieces
- 5 tbsp olive oil
- 2 lemons, juiced
- 1 garlic clove, crushed
- 250g block halloumi, sliced
- 250g microwavable pouch quinoa
- 350g medium tomatoes, quartered
- 1 large cucumber, halved, deseeded and sliced
- 4 spring onions, sliced
- ½ small bunch mint, chopped
- ½ small bunch dill, roughly chopped
Method
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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.
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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.
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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.