Warm Halloumi, pea and rocket salad

Date: 05-05-2022

As the evenings get longer, its lovely to have a quick supper. The halloumi and peas are lovely and it’s a healthy option if you use the quinoa. Enjoy!

Ingredients

Serves 4

• 200g quinoa mix (white red and black)
• 200g frozen petit pois, defrosted
• 1 lemon, zest of half and juice of all
• 2 ½ tbsp extra virgin olive oil
• 250g pack halloumi
• Small bag of watercress spinach and rocket salad leaves
• 40g pistachios, shelled and chopped
• Handful of fresh mint leaves, chopped
• 1 red chilli, deseeded and sliced, optional

Cook the quinoa according to the packet instruction using hot stock and not just boiling water. Add the peas with the hot stock and leave to stand.
Cut the halloumi into 8 slices. Whisk the lemon zest and half the juice with the olive oil and season with salt pepper and sugar.
Heat a non-stick frying pan until hot and fry the halloumi for 1-2 minutes each side until golden brown.
To assemble, mix half of the salad leaves with the warm quinoa and peas then stir through the pistachios, mint and the dressing. Arrange on a platter and top with the halloumi and red chilli. Pile the remaining leaves on top and then squeeze over remaining lemon juice.
Serve with some lovely warm bread.