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Preparation Method

Prep red onion, sliced 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers parsley, roughly chopped zest and juice 1 lemon halloumi cheese, cut into 6 sliced STEP 1 Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill. STEP 2 Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything. source: bbcgoodfood.com.au