Quinoa salad with grilled halloumi, watermelon and mint

Ingredients

For 1 serving

• Quinoa60 g
• Halloumi70 g
• Watermelon200 g
• Cucumber80 g
• Arugula30 g
• Mint4 g
• Extra virgin olive oil6 g
• Lime juice1 tablespoon
• Black pepperto taste

Contains: lactose,

In season: July – August

Method

1. Rinse the quinoa well in a sieve, add it to a small pan of boiling water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
2. Meanwhile remove the rind and seeds from the watermelon and cut it into 2 cm cubes; wash and dice the cucumber; wash and dry the rocket and mint.
3. Cut the halloumi into slices about 1 cm thick and pat them dry. Heat a griddle or non-stick pan over medium-high heat, without fat, and grill them for 2 minutes per side, until golden and well marked.
4. Combine the quinoa, rocket, watermelon and cucumber, dress with the oil, lime juice, torn mint and some ground black pepper and lay the halloumi on top while still warm.