Griddled halloumi with roasted vegetables and seeded quinoa

Griddled halloumi with roasted vegetables and seeded quinoa

By
From
Diabetes
Serves
1-2

This simple yet satisfying dinner is certainly a favourite of mine during the warmer months, but brings a bit of sunshine into colder days, too.

Ingredients

Quantity Ingredient
1/2 small courgette, cut into rounds
1/2 red pepper, finely chopped
1 large red onion, halved and sliced
1 1/2 tablespoons olive oil
sea salt
freshly ground black pepper
1/2 teaspoon mild smoked paprika
1/2 teaspoon garlic granules
75g quinoa
3 tablespoons mixed seeds
4 slices halloumi cheese, (100–120 g in total)

Method

  1. Preheat the oven to 200°C.
  2. Place the chopped vegetables in a roasting tin. Drizzle with 1 tablespoon of the olive oil and season with a pinch of sea salt, black pepper, the paprika and garlic granules. Mix well to ensure the vegetables are evenly covered, then roast at the top of the hot oven for around 20 minutes, stirring regularly.
  3. Place the quinoa into a pan and cover with just-boiled water. Simmer for around 20 minutes, until small tail-like shoots develop on the side of the grain and it is soft to the bite. Drain, stir in the seeds and a little sea salt and set aside.
  4. In a griddle pan (or a small frying pan), heat the remaining ½ tablespoon of olive oil and griddle or fry the halloumi until it turns golden brown on each side. Serve the quinoa with the roast veg and halloumi on top.
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