2. Whisk lemon juice and 3 tbsp olive oil in a small bowl. Season with salt and pepper.
3. Finely chop parsley, halve grapes and dice celery. Deseed and dice cucumber.
4. Heat a frypan over medium heat with 1/2 tbsp oil. Slice halloumi and cook for 2-3 minutes on each side, or until golden (cook in batches if needed).
5. Toss quinoa, sprouts, dressing and prepared salad ingredients together, then divide between plates. Top with grilled halloumi to serve.
Add honey to taste if you prefer a little more sweetness.
Halloumi can also be cooked on the BBQ.
parsley 1/2 bunch
red grapes 1 bunch (250g)
celery 3 sticks
continental cucumber 1/2
halloumi 2 packets
"Healthy trio sprouts (chickpea sprouts)" 1/3 punnet
From your pantry:
oil (for cooking + olive), salt, pepper