• 80g halloumi Halloumi
• 80g lettuce Lettuce, romaine
• 60g red cabbage Red Cabbage, raw
• 60g cucumber Cucumber
• 100g quinoa Quinoa, cooked
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

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

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the romaine leaves, red cabbage and cucumber with half the dressing.

4. 4

   Top with the halloumi and quinoa, then drizzle with the remaining dressing.

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