1 cup red quinoa
200g halloumi cheese
1 small red onion (finely diced into cubes)
1/2 red capsicum (finely diced into cubes)
1/2 large cucumber (finely diced into cubes)
1 punnet cherry tomatoes (halved)
bunch of fresh mint leaves (roughly torn)
bunch of fresh parsley leaves (roughly torn)
4 tbsp olive oil
juice of 1 lemon
handful of raw pistachio kernels
1 tsp cumin seeds
1/2 tsp sea salt
Cook the quinoa as per packet instructions (usually it’s 1 cup of quinoa with 2 cups of water and a pinch of salt)
Meanwhile, toast the cumin and pistachios in a dry pan until golden, then bash with 1/2 teaspoon of salt using a mortar and pestle until you have a rough spiced salt – set aside
Gently mix through the cherry tomatoes, onion, cucumber, capsicum, mint, parsley, olive oil and lemon juice with the cooked quinoa
In as little oil as possible, grill 1/2cm thick pieces of halloumi until golden on both sides, when ready, place on top of the quinoa salad.
To finish, sprinkle with the heavenly pistachio and cumin salt.
Yes, you can marry me.