• 4 tomatoes
  • ½ small red onion, finely sliced
  • 1 tbsp red wine vinegar
  • olive oil
  • 1 tsp ground cumin
  • 100g quinoa
  • 1 × 250g block halloumi, sliced
  • a handful of leaves parsley
  • to serve pitta bread or natural yoghurt


  • STEP 1

    Heat the oven to 220c/fan 200c/gas 7. Put the tomatoes on a baking tray, drizzle with 1 tbsp olive oil and season. Roast for 25 minutes until the edges are frizzled. Put the onion, vinegar, 1½ tbsp olive oil and cumin in a bowl with lots of seasoning and toss.

  • STEP 2

    Cook the quinoa following pack instructions, drain well then toss with the onion and dressing. Grill the halloumi until golden. Toss the parsley and tomatoes with the quinoa then top with slices of halloumi and serve. Serve with pitta bread and yoghurt for a more substantial meal.


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