Pea & broad bean hummus with goat’s cheese & sourdough
Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes a great snack with toasted pittas
Quinoa salad with grilled halloumi
Serves 3
Easy
Prep:
Cook:
Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein
Skip to ingredients
- 3 tbsp extra-virgin olive oil
- 1 small red onionsliced
- 1 large roasted pepperfrom a jar, thickly sliced, or a handful of ready-roasted sliced peppers
- 200g quinoa
- 500ml vegetable stock
- small bunch flat-leaf parsleyroughly chopped
- zest and juice 1 lemon
- large pinch sugar
- 250g pack halloumi cheesecut into 6 sliced
Nutrition: per serving
- kcal603
- fat37g
- saturates16g
- carbs40g
- sugars7g
- fibre1g
- protein28g
- salt3.1g
Method
step 1
Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, 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. Heat the grill.
step 2
Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
