Ingredients
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
Method
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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.)
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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.
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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.
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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.
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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.