Method
1. Heat a little olive oil in a pan and fry the halloumi slices for 1–2 minutes per side until golden.2. Divide the cooked quinoa (or your chosen grain) between two bowls.
3. Add the rocket, cucumber and carrot.
4. Arrange the Opies Sliced Beetroot on top.
5. Add the warm, golden halloumi.
5. Whisk together the dressing ingredients and drizzle over the bowls.
6. Finish with fresh herbs if you like.
Ingredients
200g Opies Sliced Beetroot, drained
1 block halloumi (approx. 225g), sliced
1 cup cooked quinoa, couscous or bulgur
A handful of rocket or mixed leaves
½ cucumber, diced
1 small carrot, grated or ribboned
1 tbsp olive oil (for frying)
Fresh herbs: mint or parsley (optional)
Dressing:
1 tbsp olive oil
1 tsp lemon juice
1 tsp honey or maple syrup
Salt & black pepper
