|200 g||swiss chard — finely chopped|
|lemon — halved, zest and juice|
|1/2 tsp||cumin — ground|
|1/2 tsp||dried chilli flakes — red|
|40 g||rocket — finely chopped|
|100 g||halloumi cheese — subed|
|1/4 cup||pumpkin seeds — toasted|
Cook the quinoa according to pack instructions. Drain thoroughly and set aside to ‘air-dry’ for about 30 minutes.
Heat 1 tablespoon olive oil in a pan and flash fry the chard until wilted. Season with salt and a generous grinding of black pepper. Add the quinoa to the chard and season with lemon zest and juice, cumin and chilli. Remove from the heat, toss through the finely chopped rocket and drizzle with about 2 tablespoons extra virgin olive oil. Transfer to a serving bowl.
Pan fry the halloumi until golden on both sides. Spritz with lemon juice and a little sea salt. Top the quinoa with the halloumi cubes and scatter with toasted pumpkin seeds. Serve either warm or at room temperature.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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