Sumac Halloumi with Quinoa and Cherry Tomato Tabbouleh

Nutrition per serving

Calories770 kcal
Protein39.5 g
Carbs43.9 g
Fats48.5 g
Saturated Fat27.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.5 g
Sugars2.8 g
Fiber6.4 g
Sodium1,610 mg

Ingredients

Vegetable Stock (Unsalted)
Couscous
Sumac
Lemon
Fresh Mint Leaves
Parsley
Cherry Tomatoes
Green Onions/Spring Onions or Scallions (including tops and bulb)
Olive Oil
Quinoa
Halloumi
Preparations
1. Finely chop the spring onion into ½ cm rounds and separate the white part from the green.

2. Finely chop the mint leaves and parsley.

3. Chop the tomatoes in quarters.

Cooking Instructions
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, add the quinoa with 100ml water and the stock pot. Bring to a gentle simmer and cook until the liquid has absorbed.  Remove from heat, cover with a tea towel and set aside.

2. Place the couscous into a bowl and pour over 75ml of boiling water with a pinch of salt. Cover the bowl with a lid or cling film and set aside for 10 minutes until the granules have absorbed all the liquid.

3. Add the quinoa and couscous together and fluff with a fork to separate the grains.
In a bowl, add the sumac with ½ a tbsp of olive oil, a pinch of grated lemon zest and mix to combine.

4. Slice the halloumi into 1 cm thick slices, then coat in the sumac/oil mixture and set aside for a few minutes to marinade.

5. Meanwhile, preheat the grill to high and get a baking tray ready for the halloumi. Once the halloumi is ready, place onto the baking tray and grill for a few minutes until golden brown.

6. Stir the white part of the spring onion into the cooked couscous, then toss in the tomatoes with the chopped mint/parsley.

7. Serve the quinoa/couscous in a bowl, with the halloumi on top and the green part of the spring onion sprinkled over the top.