- 2 brown pittas, torn into pieces
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 lemons, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 garlic clove, crushed
- 250g block halloumi, sliced
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 250g microwavable pouch quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 350g medium tomatoes, quartered
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ small bunch mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small bunch dill, roughly chopped
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.
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.
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.