Ingredients

• 1/2 Cup Quinoa (dry)
• 2 tbsps Extra Virgin Olive Oil (divided)
• 150g Halloumi (cut into large pieces)
• 1 Wholemeal Pita (roughly torn)
• 1/2 Lemon (juiced)
• Pinch of Sea Salt & Black Pepper (to taste)
• 1 cup Cherry Tomatoes (halved)
• 1 Cucumber (quartered)
• 1/2 cup Mint Leaves (roughly torn)

‍Instructions

1. Cook the quinoa according to package directions. Allow the cooked quinoa to cool slightly.
   
   
2. Heat 1/3 of the oil in a pan over medium to high heat. Add the halloumi slices to the pan and cook until browned, about one to two minutes per side. Set aside.
   
   
3. In the same pan, add the pita and cook until slightly toasted and then set aside.
   
   
4. In a small bowl, whisk together the remaining oil, lemon juice, salt, and pepper to taste.
   
   
5. In a large bowl, add the cooked quinoa, cherry tomatoes, and cucumber. Add the dressing and toss to combine. Top with the pita, halloumi, and mint. Enjoy!
   
   Leftovers can be kept in an airtight container for up to 3 days.

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