This recipe for Quinoa and Halloumi Tabbouleh makes a lovely vegetarian dinner or lunch
1 cup quinoa
1 litre water
1 tbsp NoMU Vegetable Fond
60ml extra virgin olive oil
2 tbsp lemon juice
Zest of 1 lemon (optional)
1/2 tsp sugar
NoMU Sea Salt
NoMU Black Pepper
2 small Mediterranean cucumbers
1 red pepper
1 cup Italian Parsley
250g halloumi cheese
Place the quinoa in 1 litre water with the NoMU Vegetable Fond. Bring to the boil and simmer until the grains are cooked but still have some bite to them. Remove from the heat and drain well in a colander. Place in a large mixing bowl to cool.
Make a dressing by whisking together the olive oil, lemon juice, lemon zest and sugar. Season to taste with salt and pepper.
Slice the cucumbers in half lengthways and use a teaspoon to scrape out the seeds. Thinly slice each half on the diagonal and add to the quinoa.
Halve and de-seed the red pepper and slice into chunks. Add to the quinoa along with the roughly chopped Italian parsley. Pour over the dressing and toss well.
Finally, slice the halloumi and fry in a pan or griddle pan until nicely browned. Add to the salad and serve immediately.