Quinoa-coated halloumi with sprouting broccoli and romesco dressing

Method

• step 1

  Put all of the dressing ingredients into a small food processor with some seasoning and whizz until completely smooth.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.