My Favourite Salad

Ingredients:

1. Haloumi
2. Quinoa
3. Peppers
4. Spring onions
5. Courgettes
6. Onions
7. chillies

Method:

1. Add 1 cup quinoa and 2 cups water – cook as much as you want to eat – I normally do the packet and then keep it in the fridge fridge for the rest of the week
2. Boil and simmer for 10 mins (slightly al dente)
3. Strain and run through cold water to stop quinoa cooking, shake out all the water

Roasted Veg:

1. Chop the vegetables into large chunks and place on a baking sheet, drizzle with olive oil and cook for 25 mins – 35 mins until golden brown
2. Chop 2 small chilies and set aside
3. Once cooked allow to cool a little and then add to the quinoa and stir through
4. Add a little salt and pepper

Halloumi:

1. Chop the halloumi into strips about 1cm in width
2. Fry in a pan with a little olive oil until golden brown on each side – about 2 mins either side – don’t allow to burn

Dressing

• 1/2 cup with olive oil
• Add 1 large teaspoon of dijon mustard
• Add 1 tsp honey
• Add juice of 1/2 lemon
• Add 2 teaspoons of white wine vinegar 
• Add generous pinch of salt and pepper
• Cover and shake to mix