Halloumi & quinoa fattoush served on a plate

Halloumi & quinoa fattoush

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(3 ratings)

Prep: 7 mins Cook: 10 mins

Easy

Serves 4

With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal542
  • fat32g
  • saturates13g
  • carbs37g
  • sugars6g
  • fibre7g
  • protein23g
  • salt2.2g
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Ingredients

  • 2 brown pittas, torn into pieces
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 lemons, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove, crushed
  • 250g block halloumi, sliced
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 250g microwavable pouch quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 350g medium tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large cucumber, halved, deseeded and sliced
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small bunch mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small bunch dill, roughly chopped

Method

  1. 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.

  2. 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. 

  3. 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.

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