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Griddled courgette and halloumisalad with toasted quinoa

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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

    Ingredients

    ● 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

    Method

    ● 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.

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