Harissa halloumi and quinoa grain bowls

Name: Harissa halloumi and quinoa grain bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 250 g Quinoa, rinsed; 1 Vegetable stock cubes, made up to 500ml; 2 Courgettes, in chunks; 1 Red onions, in wedges; 2 Peppers, in chunks; 400 g Chickpeas, drained; 45 ml Olive oil; 3 g Ground cumin; 3 g Salt; 450 g Halloumi, 2 blocks, sliced; 30 g Harissa paste; 10 ml Maple syrup; 200 g Cherry tomatoes, halved; 100 g Spinach; 1 Lemons; 10 g Fresh mint, chopped; 15 g Fresh parsley, chopped; 200 g Greek yoghurt; 0.1 Garlic, 1 small clove, crushed; 80 g Pomegranate seeds

Squeaky harissa-glazed halloumi on fluffy quinoa with chickpeas and roasted summer veg, finished with lemony yoghurt, mint and pomegranate.

Ingredients

250 g Quinoa, rinsed
1 Vegetable stock cubes, made up to 500ml
2 Courgettes, in chunks
1 Red onions, in wedges
2 Peppers, in chunks
400 g Chickpeas, drained
45 ml Olive oil
3 g Ground cumin
3 g Salt
450 g Halloumi, 2 blocks, sliced
30 g Harissa paste
10 ml Maple syrup
200 g Cherry tomatoes, halved
100 g Spinach
1 Lemons
10 g Fresh mint, chopped
15 g Fresh parsley, chopped
200 g Greek yoghurt
0.1 Garlic, 1 small clove, crushed
80 g Pomegranate seeds

Method

Heat the oven to 220°C (200°C fan). Toss the courgettes, onion, peppers and chickpeas with 30ml oil, the cumin and salt, and roast until charred at the edges.
Simmer the quinoa in the stock with a lid on until the liquid is absorbed and the grains have little tails. Leave covered, then fluff up.
Mix the yoghurt with the garlic, half the lemon juice and a pinch of salt.
Mix the harissa, maple syrup and the rest of the oil. Fry the halloumi in a dry non-stick pan until golden on both sides, then brush with the harissa glaze and give it 30 seconds more.
Toss the quinoa with the spinach (it will wilt in the heat), tomatoes, herbs, the rest of the lemon juice and the roast veg.
Pile into bowls, top with the halloumi, a spoonful of lemon yoghurt and pomegranate seeds.