Grape, Haloumi & Tri Colour Qunioa with Chickpeas & Pomegranate Molasses Dressing

Cook Quinoa:

Place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Prepare Ingredients:

Zest lemon and cut in half. Cut the haloumi into 6-8 equal sized pieces. Drain and rinse chickpeas. Pick coriander and mint leaves (discarding stems).

Grill Haloumi:

Pat haloumi dry with paper towel. Drizzle a little oil in a pan over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Make Dressing:

In a small bowl (or jug) combine lemon zest and lemon juice (to taste), pomegranate molasses and 2-3 Tbsp olive oil. Mix well with a fork or whisk or shake it.

You Plate It:

In a large bowl combine quinoa, chickpeas, grapes along with coriander and mint leaves and most of the dressing. Add pistachios and toss well to combine. Top with haloumi and drizzle with any remaining dressing. Enjoy!