Balanced Lunch Bowl
Mediterranean Halloumi & Quinoa Bowl
Grilled halloumi with quinoa, roasted vegetables and a lemon dressing — a balanced Mediterranean lunch bowl.
Ingredients
- 100g quinoa (rinsed)
- 200g halloumi (sliced into 8 pieces)
- 1 courgette (sliced into half-moons)
- 1 red bell pepper (sliced)
- 100g cherry tomatoes (halved)
- 1 tbsp olive oil
- Juice of half a lemon
- 1 tsp dried oregano
- Handful of fresh mint leaves
- Salt and pepper to taste
Method
- Cook the quinoa according to packet instructions (usually 12-15 minutes in boiling water). Drain and set aside.
- Heat half the olive oil in a pan. Add the courgette and bell pepper and cook for 5 minutes until softened.
- Push the vegetables to one side and add the halloumi slices. Cook for 2 minutes each side until golden.
- Divide the quinoa between two bowls. Top with the cooked vegetables, halloumi and cherry tomatoes.
- Drizzle with remaining olive oil and lemon juice. Sprinkle with oregano and fresh mint. Season and serve.
Nutrition per Serving
420kcal
22gProtein
6gFibre
38gCarbs
20gFat
