Halloumi Quinoa Bowl

Method

1. 1Heat the oven to 220 °C. Rinse the quinoa, then simmer it covered in the water with a pinch of salt on medium-low about 20 minutes, until fluffy and the water is gone. Stir in the juice of half a lemon.
2. 2Pat the drained chickpeas dry. Toss them with a little of the oil, the Italian seasoning and salt, spread on a tray and bake 20 to 25 minutes, shaking halfway, until golden and crispy. An air fryer takes 12 to 15 minutes at 200 °C.
3. 3For the vinaigrette, blend the vinegar, the rest of the oil except a little, salt, garlic, mustard, half the honey and the parsley until the parsley is mostly broken down. By hand, chop the parsley and shake it all in a jar.
4. 4Slice the red onion very thin, halve the tomatoes and cut the cucumber into half moons. Toss them with about a third of the vinaigrette and pepper.
5. 5Slice the halloumi thin. Fry it in a little oil on medium heat about 5 minutes, until golden on one side.
6. 6Add the rest of the honey, flip so the honey side touches the pan, and cook a few more minutes until golden throughout.
7. 7Fill the bowls with quinoa, cucumber salad, chickpeas and halloumi. Drizzle with the vinaigrette and pepper.