Crispy Halloumi and Roasted Pepper Quinoa Bowl

Method

1. 1Rinse quinoa in cold water. Bring 500 ml lightly salted water to a boil, add quinoa, cover and simmer on low for 15 minutes. Let sit for 5 minutes off heat.
2. 2Preheat oven to 210°C. Cut bell peppers and half of the red onion into bite-sized chunks. Toss on a baking tray with 15 ml olive oil and salt. Roast for 15 minutes until edges char lightly.
3. 3Dice cucumber and finely chop the remaining half of red onion. Squeeze lemon juice and whisk with remaining olive oil and dried oregano for dressing.
4. 4Slice halloumi into 8 even slabs. Sear in a dry non-stick frying pan over medium-high heat for 2 minutes per side until deeply golden.
5. 5Fluff warm quinoa, fold through roasted peppers, fresh cucumber, diced red onion, and dressing. Top bowls with hot grilled halloumi.