Trim the root end of the garlic clove and peel.
Zest and juice the lemon, keep seperate.
De-seed and chop the red pepper in to small dice.
Toast the spices until fragrant, remove and grind in a mortar and pestle.
Add the olive oil, garlic and pepper to the pan and cook over a low heat until soft
When the red pepper has softened,return the ground spices and zest to the mix and warm through until fragrant.Add the lemon juice, season and puree until smooth.
Bring a large pot of salted water up to the boil. Blanch off the green beans for approximately 4 minutes or until are tender enough to snap easily. plunge into cold water.
Add the quinoa to the pot, and bring down to a simmer. Leave to cook for 15 minutes, or until the grains just begin to burst.
Drain off the quinoa and rinse under cold running water. Set aside to drain.
Drain and trim the ends of the green beans.
Wash and trim the rocket.
Shred the baby gem into 1cm ribbons.
De-seed the red peppers, and slice them into slivers.
Top and tail the the red onion, and slice thinly from top to bottom.
Pick the leaves from the mint stalks. Chop the coriander bunch.
Heat the sunflower oil until it reaches 175'C.
Cut the halloumi into 2cm dice, and fry in the hot oil until golden brown. Drain on some paper towel.
Combine all the vegetables together with half of the dressing.Serve in a bowl with the diced haloumi sprinkled on top and a drizzle of the remining dressing and serve immediately.
«Superfoods are ingredients which are naturally high in minerals and vitamins. For a more substantial meal, add some grilled salmon or mackerel.»
A salad which beautifully combines quinoa and baby gem lettuce with halloumi, green beans, fresh herbs and a spicy red pepper sauce. This makes a lovely light lunch or dinner, but can easily be served as a side dish.