INGREDIENTS

• 3 tbsp extra-virgin olive oil
• 1 small red onion, sliced
• 1 large roasted red capsicum thickly sliced
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley, roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese, cut into 6 slices

METHOD

Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and capsicum for a few minutes, 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.

On a pre-heated grill, cook the halloumi until golden and crispy on both sides.  Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt.  Serve the salad with the grilled halloumi and the dressing poured over everything.