This recipe is currently on regular rotation in our house at the moment, for a number of reasons. Firstly, it suits the recent weather here, which is amazingly warm for Manchester! Secondly, it’s healthy. Finally, Kieran is obsessed with halloumi right now so he requests it most nights for dinner.
I love halloumi as it’s so quick and easy to cook and can take strong flavours like harissa really well. Quinoa is often made fun of as a middle class, yuppy health food, but I’d wager that those people have never eaten it. Aside from being quick to prepare and super healthy, it is delicious and really adds an almost nutty flavour to the dish.
The recipe is adapted from a book called ‘Diabetes: eat your way to better health’ which has some great recipes. However, surprisingly, it does not contain carb counts for each recipe, which strikes me as a bit stupid for a book for us diabetics who must carb count everything we eat. But for those who need it, the cal/carb count is below.
Grilled halloumi with Mediterranean roasted vegetables and quinoa
Place the quinoa in a pan and cover with boiling water. Simmer for 20 minutes, until it is soft and small tail-like projections form at the side of each grain. Drain.
Meanwhile, combine the vegetables with the 1–2 tablespoons of olive oil, the dried oregano, garlic granules and smoked paprika, along with a good pinch of salt and pepper. Mix well, then place in a roasting tin and roast in the oven for 20–25 minutes, stirring frequently.
In a griddle pan or small frying pan, gently fry the halloumi in the 2 teaspoons of olive oil for three or four minutes maximum each side. You want to do it for just long enough for the halloumi to begin to turn a golden brown on each side.
Serve the quinoa on a plate with the roasted veg and top with the halloumi.
Combine the yogurt and harissa and drizzle to serve,