Carlin Pea, Quinoa & Halloumi Salad

Ingredients

• 100g Dried Quinoa
• 240g cooked Carlin Peas (or 1 Can of Carlin Peas, drained and rinsed)
• 2 tbsp Olive Oil, plus a little extra for brushing
• 200g Tenderstem broccoli, trimmed and cut into 4 cm lengths
• Handful of Mint Leaves, shredded
• 2 tbsp Spring Onions/Scallions, thinly sliced
• 250g Halloumi Cheese, cut into 1 cm thick slices
• Salt and Black Pepper

Lime and Chilli Dressing

• 2 tbsp Olive Oil
• 1 ½ tbsp Lime Juice
• 1 Mild Red Chilli, deseeded and finely chopped
• 1 tsp Runny Honey

Method

1. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
2. If cooking the quinoa from dried, add to a pan of boiling salted water and simmer for 15–17 minutes until tender, then drain.
3. Toss the cooked quinoa and carlin peas with 1 tablespoon of the oil and a good pinch of salt and spread over a large roasting tray. Roast in the preheated oven for 10 minutes.
4. Stir up the quinoa and carlin peas. Toss the broccoli with another 1 tablespoon of the oil, season and scatter over the top and return to the oven for 10–12 minutes until the broccoli is tender. Leave to cool for 5 minutes.
5. Meanwhile, make the dressing by stirring all the ingredients together with a pinch of salt and a grind of black pepper.
6. Toss the quinoa with the mint and spring onions and arrange over a platter or divide between plates.
7. Heat a large frying pan/skillet over a medium heat. Brush the halloumi slices with a little oil and fry for 1–2 minutes on each side. Arrange over the salad, drizzle over the dressing and serve.