Quinoa bowl with grilled halloumi, courgettes, cherry tomatoes and yoghurt-mint sauce

Ingredients

For 1 serving

• Quinoa40 g
• Halloumi70 g
• Lactose-free Greek yogurt120 g
• Zucchini150 g
• Cherry tomatoes100 g
• Cucumber80 g
• Mint5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose

Method

1. Rinse the quinoa until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed; fluff with a fork.
2. Meanwhile make the sauce: grate the cucumber, squeeze it well and mix it with the lactose-free Greek yoghurt, half the chopped mint, salt and pepper.
3. Wash the courgettes, cut them lengthways into half-centimetre slices and brush them with the oil. Heat a griddle or ridged pan over high heat and grill them for 2–3 minutes a side, until marked with dark lines; salt them.
4. Cut the halloumi into 1 cm slices and grill them on the same griddle for 1–2 minutes a side, without oil, until golden and soft inside.
5. Wash and halve the cherry tomatoes. Build the bowl with the quinoa, courgettes, cherry tomatoes and halloumi, add the yoghurt sauce and finish with the remaining mint.