Ingredients

• 200 g Quinoa
• 400 ml Water
• 250 g Halloumi cheese
• 1 medium Cucumber
• 200 g Cherry tomatoes
• 1/2 small Red onion
• 1/2 bunch Fresh mint
• 1/2 bunch Fresh parsley
• 1 small Seeds from a pomegranate
• 3 tablespoons Fresh lemon juice
• 4 tablespoons Extra virgin olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper
• 1/2 teaspoon Za'atar (optional)

Instructions

1. 1

   Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Let stand covered for 5 minutes, then fluff with a fork and let cool.

2. 2

   While the quinoa cools, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Finely chop the fresh mint and parsley.

3. 3

   Slice the halloumi cheese into approximately 1 cm thick pieces. Heat a non-stick pan or grill over medium-high heat. Grill the halloumi slices for 2-3 minutes per side, until golden and slightly crispy.

4. 4

   In a large salad bowl, combine the cooled quinoa with the cucumber, cherry tomatoes, red onion, mint, parsley, and pomegranate seeds.

5. 5

   In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper (and za'atar if using) to make the dressing.

6. 6

   Pour the dressing over the salad and gently toss to coat all ingredients evenly.

7. 7

   Arrange the salad on individual plates and top with the grilled halloumi slices. Serve immediately.