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Lunch recipe

Charred Halloumi Quinoa Fattoush with Mint

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Fluffy quinoa, crisp salad and toasted pitta topped with golden halloumi and a bright mint-lemon dressing.

Start planningStart cookingIngredients
35 min650 kcal4 base servingsLunchVegetarianFamily FriendlyFilling Lunch
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: halloumi, quinoa, pitta breads, fresh mint

Dietary fit: Vegetarian

Serving tip: Fold in only half the pitta, then add the rest on top so every bowl keeps a crisp crunch.

Charred Halloumi Quinoa Fattoush with Mint plated and ready to serve.

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Ingredients

What you need

  • 250g quinoa
  • 1/2 tsp salt
  • 2 pitta breads
  • 2 little gem lettuce
  • 1 cucumber
  • 300g cherry tomatoes
  • 1 red onion
  • 20g fresh mint
  • 20g flat leaf parsley
  • 300g halloumi
  • 3 tbsp olive oil
  • 2 lemons
  • 1/2 tsp black pepper

You'll also need

large frying pan, saucepan with lid, fine sieve, fine grater, whisk

Method

Step by step

Up to 8 clear steps
  1. Charred Halloumi Quinoa Fattoush with Mint cooking step 1: Cook the quinoa.
    Step 1

    Cook the quinoa

    Rinse the quinoa in a fine sieve, then put it in a saucepan with 500ml water and 0.25 teaspoon salt. Bring to the boil, cover and simmer over low heat for 14 to 16 minutes until the water is absorbed. Turn off the heat, leave covered for 5 minutes, then fluff with a fork.

    20 min
  2. Charred Halloumi Quinoa Fattoush with Mint cooking step 2: Prepare the salad.
    Step 2

    Prepare the salad

    Separate and roughly tear the little gem lettuce leaves. Cut the cucumber into 2cm chunks, halve the cherry tomatoes and finely slice the red onion. Pick the fresh mint leaves and roughly chop them with the flat leaf parsley. Finely grate the lemon zest and squeeze the juice.

    8 min
  3. Charred Halloumi Quinoa Fattoush with Mint cooking step 3: Crisp the pitta.
    Step 3

    Crisp the pitta

    Cut the pitta breads into bite-size triangles. Heat 1 tablespoon olive oil in a large frying pan over medium heat and toast the triangles for 3 to 4 minutes, turning often, until crisp and golden. Tip onto a plate.

    4 min
  4. Charred Halloumi Quinoa Fattoush with Mint cooking step 4: Char the halloumi.
    Step 4

    Char the halloumi

    Cut the halloumi into 8 thick slices. Add 1 tablespoon olive oil to the frying pan, then fry the halloumi for 2 to 3 minutes on each side until deeply golden. Transfer to a board and halve each slice.

    6 min
  5. Charred Halloumi Quinoa Fattoush with Mint cooking step 5: Dress the quinoa.
    Step 5

    Dress the quinoa

    Whisk the lemon juice and zest with the remaining 1 tablespoon olive oil, black pepper and remaining 0.25 teaspoon salt. Fold the dressing, cucumber, cherry tomatoes, red onion, fresh mint and flat leaf parsley through the warm quinoa.

    4 min
  6. Charred Halloumi Quinoa Fattoush with Mint cooking step 6: Finish and serve.
    Step 6

    Finish and serve

    Gently fold the little gem lettuce and half the crisp pitta breads through the quinoa. Divide between four bowls, top with the charred halloumi and finish with the remaining pitta triangles.

    2 min