Quinoa, Puy Lentil and Halloumi Salad with Courgette (from Great British Chefs)
430ml vegetable stock (1 cube)
250g ready to eat puy lentils
1 large courgette, sliced diagonally
250g light halloumi
For the dressing
3 tbsp olive oil
2 tbsp fresh lemon juice
1 small handful mint
1 small handful basil
1 small handful coriander
Rinse the quinoa thoroughly in a fine mesh sieve. Put the quinoa into a pan with the hot stock and bring to the boil. Simmer for 15 minutes, then leave to sit for a few minutes. Fluff the quinoa up with a fork.
Mix the quinoa with the puy lentils in a large bowl. Whizz together all the dressing ingredients and pour over the quinoa and lentils. Mix well.
Dry fry the halloumi in a hot pan until golden on both sides. Brush the courgette slices with a little olive oil and cook on a hot griddle pan until lightly charred.
Ladle the salad onto a large serving plate and top with slices of halloumi and courgette.