If you’re not eating halloumi you’re not living right. It’s one of the BEST goat/sheep’s milk cheeses, in my opinion. Whenever I see it mentioned on a menu I will be ordering that dish, no doubt. It’s salty and chewy with a crisp, toasted outer layer, which makes it impossible not to love. In this recipe we bake it into golden layers and crumble it over a slightly sweet quinoa salad. Yeah, quinoa: the grain (well, actually it’s a seed if we’re getting technical) you always hear people talking about in the supermarket because ‘It’s sooo good for you’. It’s also a deliciously nutty source of starch, protein and fibre and pairs really well with the crunch of the pomegranate seeds and pine nuts.