Radish and quinoa tabouleh with pistachios and grilled, herbed halloumi

Ingredients

• 200g/7oz quinoa
• 600ml/18fl oz water
• 12 radishes, quartered
• 12 baby vine tomatoes, quartered
• 2 handfuls each fresh chopped parsley, mint and coriander
• Juice of 2 limes
• 1 handful shelled, unsalted pistachios, toasted in a dry frying pan.
• Salt and pepper
• 200g halloumi cheese, sliced
• 2 tbsp extra virgin olive oil
• Salt and pepper
• 2 tbsp chopped parsley
• Seeds from 1 pomegranate (optional)

Method

To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid in for 15-20 minutes till all the water has disappeared. Remove from the heat to cool.

When cool, add the radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.

Heat a griddle pan. Slice the halloumi cheese, rub with olive oil and season with salt and pepper.

Arrange the halloumi slices in a single layer on the pan (you may have to do this in batches if your pan is small). When stripes appear on the underside of the halloumi (2 – 4 minutes), turn over to colour on the other side.

Remove from the pan and sprinkle with parsley.

Our thanks to www.loveradish.co.uk for providing this recipe.