Ingredients

2 brown pittas
torn into pieces
5 tbsp olive oil
2 lemons
juiced
1 garlic clove
crushed
250g block halloumi
sliced
250g microwavable pouch quinoa
350g medium tomatoes
quartered
1 large cucumber
halved, deseeded and sliced
4 spring onions
sliced
½ small bunch mint
chopped
½ small bunch dill
roughly chopped

Method
step 1
Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

step 2
Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.

step 3
Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.