Step 1

Cook the quinoa according to packet instructions with a little salt. We find it best to use double the amount of water to quinoa, and cook until water has evaporated. Take off heat and cover with a tea towel for five minutes.

Step 2

In the meantime, drain and rinse the chickpeas. Give the arugula/rocket a quick wash and shake. Put them into a large bowl.

Step 3

Mix the juice and zest of the lime with the olive oil. Add the sweet paprika.

Step 4

Chop the halloumi into bite-size pieces and fry for 2-3 minutes each side.

Step 5

When the quinoa is ready, combine it with the chickpeas and arugula/rocket. Stir through the lime-oil mix. Serve in bowls with the halloumi on top. Enjoy!