Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put all of the dressing ingredients into a small food processor with some seasoning and whizz until completely smooth.
Cook 100g of the quinoa in a large pan of lightly salted boiling water for 10 minutes, adding the broccoli for the final 3 minutes, then drain really well.
Put the flour, egg and remaining 100g of quinoa into 3 shallow bowls, then toss the slices of halloumi in the flour first, then the egg, then coat really well in the quinoa.
Heat the vegetable oil in a non-stick frying pan over a medium heat and cook the halloumi pieces, in batches if necessary, for 3-4 minutes on each side until golden.
Tip the cooked quinoa and broccoli into a bowl with ½ the dressing, the tomatoes, red onion and coriander, and mix really well. Divide between 3 plates and top with the crispy halloumi and almonds, and drizzle with the remaining dressing to serve.