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IN SEASON


GRIDDLED COURGETTE AND HALLOUMI SALAD WITH TOASTED QUINOA


DAPPA


An award winning and limited edition grappa,


locally produced and the only one of its kind produced in the UK


SIP, MIX, BLEND /devondistillery @devondistillery info@devondistillery.com 01803 812 509 | www.devondistillery.com 34 | THE WEST COUNTRY FOODLOVER


Toasted quinoa is an excellent thing to have kicking about. Scattered over salads, tossed through pasta, or whatever, it adds a great nutty crunch to food. This particular recipe makes more than you need – store the rest in a jar.


serves 2


50g quinoa 2 courgettes, sliced thinly on the diagonal 2 tbsp olive oil


100g halloumi cheese, cut into chunks 2 tbsp vegetable oil Salt and pepper A good handful of rocket A few mint leaves, shredded 1 red chilli, deseeded and finely chopped Juice of half a lemon


1 Boil the quinoa for 12 minutes, until tender. Drain and dry on kitchen paper as thoroughly as you can.


2 Meanwhile, heat a griddle or frying pan over a high heat. Toss the courgettes in 1 tbsp of the olive oil and griddle for a couple of minutes on each side. Remove the courgettes, add a little more olive oil and the halloumi, and cook for a minute on each side.


3 Heat the vegetable oil in a non- stick frying pan or sauté pan over a medium–high heat. Add the quinoa and a pinch of salt. Sauté, stirring occasionally, until golden, crisp and toasty, which should take 5 minutes. Set aside to cool.


4 Toss together the courgettes, halloumi, rocket, mint, chilli and lemon juice, and add a handful of toasted quinoa. Store in Tupperware in the fridge for up to 2 days.


Love your Lunchbox by James Ramsden, published by Pavilion. Recipe photography by Martin Poole


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