Chilli Garlic Halloumi Rainbow Salad

Cook the halloumi croutons

• To help the halloumi crisp up, gently pat it dry with kitchen paper, then chop it into cubes that are around the size of a small crouton - around 2.5 - 3cm cubes.
• Heat a dash of oil in a large frying pan over a medium heat. When the pan is hot, add the halloumi and cook for 5 - 8 minutes, turning so that they are cooked on all sides. Once it hits the pan, don’t move it for 1–2 minutes. Let it turn golden-brown, then flip it over and it should release easily when it’s ready.
• Once the halloumi is golden, quickly stir in the chilli garlic sauce and honey, toss to cover the halloumi. Cook for another 2 - 3 minutes, until the halloumi is glossy and coated. Take the pan off the heat and set aside until you are ready to plate up.

Make the rainbow quinoa salad

• Thinly slice the cucumber and radishes. Peel the carrots into ribbons with a peeler.
• Add all the veg to a large bowl and stir in the pre-cooked quinoa (you may need to break it up a little bit as it may stick together in the pack).
• Zest and juice the lime, then add this to the bowl with the sesame oil and toss well to combine. Season to taste with salt and pepper, remembering that the halloumi will add saltiness.

Plate Up

• Plate up the salad into bowls, scatter over the halloumi croutons and sesame seeds, then tuck in and enjoy.