Small handful each fresh mint and parsley, roughly chopped
Directions
Step 1
Put the quinoa into a large pan and cover well with water. Bring to the boil and simmer until tender - about 20min. Add fresh or frozen peas to the pan for the final 2min of cooking.
Step 2
Put the spring onions and rocket into a large serving bowl. In a small jug, mix together the rapeseed oil, lemon zest and juice, and plenty of seasoning. Set aside.
Step 3
Preheat a griddle pan over high heat. Cut the halloumi into 5mm (¼in) thick slices and brush both sides with oil. Grill for 4min, turning once, or until the cheese has charred lines on both sides and has softened. Transfer to a board and leave to cool.
Step 4
Drain the cooked quinoa mixture and run under cold water to cool it quickly. Drain well and add to the serving bowl. Rip the halloumi into bite-sized pieces and add to the bowl, together with the herbs and dressing. Toss everything together and check the seasoning before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
