Griddled courgette and halloumisalad with toasted quinoa

By James Ramsden, July 18, 2014
Martin Poole

Martin Poole

Toasted quinoa is an excellent thing to have kicking about. Scattered over salads, tossed through pasta, or whatever, it adds a great nutty crunch to food. This particular recipe makes more than you need - it seemed to me that if you're going to toast quinoa, you may as well do more than a single tablespoon. Store it in a jar.

Serves: 2
Preparation: 10 minutes
Cooking: 25 minutes


● 50g cup quinoa
● 2 courgettes, sliced thinly on the diagonal
● 2 tbsp olive oil
● 100g halloumi cheese, cut into chunks
● 2 tbsp vegetable oil
● Salt and pepper
● A good handful of rocket
● A few mint leaves, shredded
● 1 red chilli, deseeded and finely chopped
● Juice of ½ lemon


● Boil the quinoa for 12 minutes, until tender. Drain and dry on kitchen paper as thoroughly as you can.

● Meanwhile, heat a griddle or frying pan over a high heat. Toss the courgettes in 1 tbsp of the olive oil and griddle for a couple of minutes on each side.

● Remove the courgettes, add a little more olive oil and the halloumi, and cook for a minute on each side.

● Heat the vegetable oil in a non-stick frying pan or sauté pan over a medium–high heat. Add the quinoa and a pinch of salt.
l Sauté, stirring occasionally, until golden, crisp and toasty, which should take 5 minutes. Set aside to cool.

● Toss together the courgettes, halloumi, rocket, mint, chilli and lemon juice, and add a handful of toasted quinoa.

● Store in Tupperware in the fridge for up to 2 days.

Recipe from Love your Lunchbox by James Ramsden, Pavilion.

The JC loves this new book, packed with delicious portable ideas for eating at your desk.

Last updated: 3:45pm, July 18 2014