Looking for something tasty to eat with your wine? Try this summery recipe from James Ramsden’s Love Your Lunchbox.
Toasted quinoa is an excellent thing to have kicking about. Scattered over salads, tossed through pasta, or whatever, it adds a great nutty crunch to food. This particular recipe makes more than you need – it seemed to me that if you’re going to toast quinoa, you may as well do more than a single tablespoon. Store it in a jar.
Prep time: 10 minutes
Cooking time: 25 minutes
50g/1¾oz/⅓ cup quinoa
2 courgettes (zucchini), sliced thinly on the diagonal
2 tbsp olive oil
100g/3½oz halloumi cheese, cut into chunks
2 tbsp vegetable oil
salt and pepper
a good handful of rocket (arugula)
a few mint leaves, shredded
1 red chilli, deseeded and finely chopped
juice of ½ lemon
Boil the quinoa for 12 minutes, until tender. Drain and dry on kitchen paper as thoroughly as you can.
Meanwhile, heat a griddle or frying pan over a high heat. Toss the courgettes in 1 tbsp of the olive oil and griddle for a couple of minutes on each side. Remove the courgettes, add a little more olive oil and the halloumi, and cook for a minute on each side.
Heat the vegetable oil in a non-stick frying pan or sauté pan over a medium–high heat. Add the quinoa and a pinch of salt. Sauté, stirring occasionally, until golden, crisp and toasty, which should take 5 minutes. Set aside to cool.
Toss together the courgettes, halloumi, rocket, mint, chilli and lemon juice, and add a handful of toasted quinoa. Store in Tupperware in the fridge for up to 2 days.
IN EACH LUNCHBOX
A portion of courgette and halloumi salad.
Recipe extracted from Love Your Lunchbox by James Ramsden, published by Pavilion. Photograph by Martin Poole.Click here to buy this book.