Quinoa-coated halloumi with sprouting broccoli and romesco dressing

Coat salty halloumi in a layer of quinoa for an added layer of crunch. Our veggie salad is quick to make and served with an easy romesco dressing and seasonal sprouting broccoli

Ingreadient:

• 200g quinoa
• 100g purple sprouting broccoli, cut into bite-sized pieces
• 2 tbsp plain flour, well seasoned
• 1 egg, beaten
• 250g halloumi, cut into 6 slices
• 2 tbsp vegetable oil
• a handful cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ a small bunch coriander, leaves torn
• a handful almonds, roughly chopped
• 1 roasted red pepper from a jar, chopped
• 1½ tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil
• ½ a clove garlic, crushed
• a pinch caster sugar

Directions :

1. Put all of the dressing ingredients into a small food processor with some seasoning and whizz until completely smooth.
2. Cook 100g of the quinoa in a large pan of lightly salted boiling water for 10 minutes, adding the broccoli for the final 3 minutes, then drain really well.
3. Put the flour, egg and remaining 100g of quinoa into 3 shallow bowls, then toss the slices of halloumi in the flour first, then the egg, then coat really well in the quinoa.
4. Heat the vegetable oil in a non-stick frying pan over a medium heat and cook the halloumi pieces, in batches if necessary, for 3-4 minutes on each side until golden.
5. Tip the cooked quinoa and broccoli into a bowl with ½ the dressing, the tomatoes, red onion and coriander, and mix really well. Divide between 3 plates and top with the crispy halloumi and almonds, and drizzle with the remaining dressing to serve.