• 80g halloumi Halloumi
• 150g quinoa Quinoa, cooked
• 80g cucumber Cucumber
• 80g asparagus Asparagus
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the cucumber and asparagus, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the cucumber and asparagus for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and halloumi, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.