3 tbsp extra virgin olive oil
1 small red onion, sliced
1 large roasted pepper from a jar, thickly sliced, or a handful ready roasted sliced peppers
500ml/18fl oz vegetable stock
small bunch flat-leaf parsley, roughly chopped
zest and juice 1 lemon
large pinch sugar
250g pack halloumi, cut into 6 slices
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.
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.
603 kcals, protein 28g, carbs 40g, fat 37g, sat fat 16g, fibre 1g, sugar 7g, salt 3.1g