Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Tip!Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
Meanwhile, chop the halloumi into 1cm thick slices. Slice the zucchini into rounds.
Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry for 4 min or until the halloumi is golden on both sides. Transfer the halloumi to a plate and reserve the pan.
4 Tomato sauce
Return the pan to a medium-high heat. Once hot, add the tomatopassata, tomatopaste, garliconionpowder, 0.5/1/1 salt, driedoregano, honey and measured water. Simmer for 4 min. Return the halloumi to the tomato sauce and simmer for 1 min.
5 Fry zucchini
Meanwhile, heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the zucchini and fry 5 min or until the zucchini is browning and soft.
Serve the halloumi and zucchini over the quinoa, along with the tomato sauce. Top the halloumi with the pesto. Sprinkle with the chilli flakes(spicy!) and serve immediately.