This has become such a standard in my weeknight dinner repertoire, that I don't really think of it as a recipe at all anymore. Super simple to make, really filling with big flavours, even my carnivorous boyfriend will eat it without complaint!
Makes 3 serves (smallish) or 2 (largish)
1x block Haloumi (roughly 250g)
Juice of 2 lemons
1 x packet cherry tomatoes (roughly 250g)
1 x packet quinoa
small bag of rocket (approx. 150g)
1/2 tube gourmet garden basil
handful of pepitas
Cook the quinoa according to packet instructions. in a small frypan, gently toast the pepitas for a fe minutes until lightly browned.
Chop the haloumi into roughly 1-2cm pieces, and cook in a frypan or griddle pan on high heat, turning occasionally, until golden on the outside.
While the haloumi is cooking, roughly chop your rocket and cherry tomatoes and combine in a bowl with the quinoa and pepitas.
In an old jam jar combine a couple of tablespoons of olive oil, the lemon juice and basil. shake until combined.
Add the haloumi to the salad, pour over the dressing and toss to combine.
Serve, eat, enjoy.