Two Raw Sisters: Herby quinoa, crispy halloumi with lemon yoghurt sauce

Herby quinoa and halloumi by Rosa Flanagan and Margo Flanagan. Photo / Susannah Blatchford
Texture and taste combine in this nutritious, filling dish that takes only 15 minutes.
Perfect for spring dinners, this recipe brings together crispy halloumi, fresh herbs and a creamy lemon yoghurt sauce.
Serves 4
Time: 15 minutes
Ingredients
¾ cup quinoa
1½ cups of water
Herb Yoghurt
1 cup plain plant-based or dairy Greek yoghurt
1 cup chopped fresh herbs
Zest and juice of 1 lemon
2 tbsp extra virgin olive oil
2 garlic cloves, crushed
½ tsp sea salt
½ head broccoli, finely chopped
1 cup frozen green peas, blanched in boiling water for 5 minutes then drained
2 cups chopped fresh herbs
½ cup pumpkin seeds, toasted
2 tbsp extra virgin olive oil
½ tsp sea salt
1 tbsp cooking oil
250g halloumi, cut into bite-size cubes
1 avocado, cut into chunks
Method
Notes
Extracted from Two Raw Sisters: More Salad by Rosa Flanagan and Margo Flanagan, $49.99, published by Allen & Unwin NZ.