Halloumi and Quinoa Bowl with Roast Peppers and Rocket
Makes 1 serving

INGREDIENTS
60 g Halloumi (Two thick slices. Where the fat is, and 60 g is enough to feel like the point of the bowl.)
130 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
80 g Roasted red peppers from a jar, drained
100 g Cherry tomatoes
40 g Rocket
5 g Olive oil
1 tbsp (15 g) Balsamic vinegar
A squeeze Lemon juice
A pinch Dried oregano

METHOD
1. Whisk the oil, balsamic, lemon and oregano with pepper and no salt. Halloumi brings enough.
2. Halve the tomatoes and tear the peppers into strips, and toss them through the quinoa with most of the dressing.
3. Fry the halloumi in a dry non-stick pan over a high heat for two minutes a side until it is deep brown and blistered.
4. Rocket over the quinoa, the halloumi on top straight from the pan, and the last of the dressing over the cheese.

Contains milk and sulphites.
Jarred peppers in brine often list sulphites.
Nearly every bottle of balsamic lists sulphites.

RECIPE NOTES
Halloumi goes rubbery as it cools, so this is a bowl to eat as soon as the cheese comes out of the pan. If it has to be packed, fry the halloumi at work in a dry pan or eat it cold and accept the squeak.
Jarred peppers save the oven and are about 40 kcal per 100 g drained. Roasting your own with oil is more, and better, if you have the time.

Full recipe: https://www.getfuel8.com/recipes/halloumi-quinoa-roast-pepper-rocket
