For those who want to avoid gluten, the quinoa in this meal will fit the bill. You’ll adore the flavour wake-up call of basil pesto, dill and pistachio.
1 cup white quinoa
450ml vegetable stock
4 Tbsp store-bought basil pesto
2 Tbsp lemon juice, plus extra 1 tsp
3 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp finely chopped dill sprigs, plus extra sprigs, to serve
2 small avocados, halved, stoned
225g block haloumi, sliced into 8
1 bunch English spinach, trimmed
Pea shoots and mint sprigs, to garnish
Roughly chopped pistachios, to garnish
Lemon wedges, to serve
Put quinoa and stock in a medium saucepan over a high heat. Bring to the boil, cover and reduce heat to low. Cook for 12 minutes or until just tender. Set aside, covered, for 5 minutes or until cooled to room temperature. (You can serve this dish at room temperature or chill to enjoy cold.)
Put pesto, lemon juice and 2 tablespoons of the oil in a bowl and whisk to combine. Season. Reserve 2 tablespoons of mixture for serving. Stir remaining pesto mixture into quinoa mixture and set aside.
Put dill on a small plate. Then drizzle extra lemon juice over cut side of each avocado and press into dill to coat. Set aside.
Heat remaining oil in a large non-stick frying pan over a medium heat. Add haloumi and cook for a minute each side or until light golden.
Divide quinoa, spinach, haloumi and avocados between bowls. Drizzle with reserved pesto mixture. Garnish with pea shoots, mint, extra dill and pistachios. Serve with lemon wedges.