< Ras El Hanout Halloumi and roast veg quinoa salad

Source: link

Yield: 2 ppl

Time: 40 mins

Notes: Can serve without halloumi

Ingredients

• 1 lemon
• 2 red onions
• 1 red pepper
• 10g mint
• 1 courgette
• 1 Tb ras el hanout spice
• 130g quinoa (can also use couscous)
• 200g halloumi cheese
• Olive oil
• Salt

Method

Roast veg:

• Preheat the oven to 190°C/ 170°C (fan).
• Chop onions, red pepper and courgette.
• Add the chopped vegetables to a baking tray with a drizzle of olive oil and a pinch of salt.
• Put the tray in the oven for 20-25 min or until the vegetables are soft and slightly brown.

Make quinoa:

• Add the quinoa to a pot with a matching lid, with 250ml cold water, a generous pinch of salt and bring to the boil over a high heat.
• Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender.

Make dressing:

• While the quinoa is cooking, combine the juice of 1/2 lemon in a bowl with 2 tbsp olive oil and mix well - this is your lemon dressing