Wednesday, 28 September 2011

Chargrilled Vegetable, Halloumi and Quinoa Flatbread

The weather is absolutely mental at the moment (as my old housemate Amy would say, the worlds coming to an end) and this week it's decided to be really warm. 

So last week I was gearing up for winter with pies, soups and roasted veg in the hole, but this week I'm craving salads and fresh vegetables. As I'm little bit in love with quinoa, I thought I'd do some experimenting to make an indian summer lunch. This is also good if you're planning to have your last BBQ before the snow sets in next month (seriously!), stick the vegetables and halloumi on a skewer and cook over the fire rather than using the griddle.

For 4 you'll need:
200ml vegetable stock 
80g quinoa 
100g halloumi 
1 red onion 
1 red pepper
4 flatbreads
Some raita for drizzling  

  1. Start by boiling the quinoa in the vegetable stock and leaving for 20 minutes until all the stock has been absorbed.
  2. While the quinoa's cooking chop the pepper and onion in to large chunks, and pop on to a heated griddle that's been sprayed with a little oil.
  3. Then chop the halloumi into chunks and pop on the griddle, cook the cheese and vegetables until they're nice and chargrilled (around 5 mins).
  4. When they're done, mix with the cooked quinoa and then pop the flatbread on to the griddle to heat it on both sides.
  5. Place the quinoa and vegetables on top of the flatbread, drizzle with some raita and enjoy!


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