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Grilled Halloumi & Roasted Veg Bowl with Quinoa
Recipe

Grilled Halloumi & Roasted Veg Bowl with Quinoa

Lunch • South Africa

A satisfying lunch bowl made with roasted vegetables, protein-rich quinoa and grilled halloumi, finished with a simple lemony dressing.

Why smarter

Roasting brings big flavour with minimal oil, quinoa adds filling fibre and protein, and halloumi is portioned for richness without weighing the bowl down.

Chef tip

If your halloumi is very salty, soak it in cold water for 10 minutes, then pat dry before grilling.

Soft line

Fresh, filling and easy to prep for the week.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Quinoa, rinsed well 1.000 cup Quinoa about 170 g
2 Water 2.000 cups Water for cooking quinoa
3 Red pepper, sliced 1.000 large Red pepper
4 Courgettes, sliced into half-moons 2.000 medium Courgettes
5 Red onion, cut into wedges 1.000 medium Red onion
6 Cherry tomatoes 250.000 g Cherry tomatoes
7 Chickpeas, drained and rinsed 1.000 can Chickpeas 410 g can (about 240 g drained)
8 Canola oil 2.000 tbsp Canola oil for roasting and grilling
9 Smoked paprika 1.000 tsp Smoked paprika
10 Dried oregano 1.000 tsp Dried oregano
11 Salt 0.500 tsp Salt to taste (go light if halloumi is salty)
12 Black pepper 0.500 tsp Black pepper to taste
13 Halloumi, sliced 250.000 g Halloumi slice into 8 pieces
14 Lemon juice (about 1 lemon) 3.000 tbsp Lemon juice
15 Dijon mustard 1.000 tsp Dijon mustard
16 Honey 1.000 tsp Honey or maple syrup
17 Garlic, finely grated or crushed 1.000 clove Garlic
18 Fresh parsley, chopped 0.500 cup Parsley

Method

  1. Heat the oven to 220°C. Line a large baking tray with baking paper.
  2. Cook the quinoa: add rinsed quinoa and water to a pot, bring to the boil, then cover and simmer on low for 12–15 minutes until water is absorbed. Rest off the heat for 5 minutes, then fluff with a fork.
  3. On the tray, toss red pepper, courgette, red onion, cherry tomatoes and chickpeas with canola oil, smoked paprika, oregano, salt and pepper.
  4. Roast for 20–25 minutes, turning once halfway, until the veg is tender and lightly charred at the edges.
  5. While the veg roasts, whisk together lemon juice, Dijon mustard, honey, garlic and 2 tablespoons of the chopped parsley. Taste and adjust with pepper (and salt only if needed).
  6. Heat a non-stick pan or griddle over medium-high heat. Lightly brush the halloumi with a little of the roasting oil left in the bowl (or a few drops of canola oil).
  7. Grill the halloumi for 1–2 minutes per side until golden.
  8. Assemble bowls: divide quinoa between 4 bowls, top with roasted veg and chickpeas, then add halloumi.
  9. Drizzle with the lemon-herb dressing and finish with the remaining parsley. Serve warm or at room temperature.