Step 1

Bring a large saucepan of salted water to a boil. Add the quinoa and cook following pack instructions (about 10-15 mins). Drain and set aside.

Step 2

Meanwhile, cut the courgettes into irregular 4cm pieces. Break the halloumi down its natural split, then cut into chunky pieces about the same size as the courgettes.

Step 3

Heat a large frying pan over a medium-high heat. Add the halloumi and cook on all sides until golden – no need for oil. Remove from the pan.

Step 4

Add the olive oil to the pan, then fry the courgettes on both sides until charred. Remove and season with salt and black pepper.

Step 5

For the dressing, add the basil, tahini, juice of the lemons, ½ the jalapeños and all the water to a blender and blitz until smooth. Season with salt and black pepper, then taste and adjust if needed.

Step 6

Mix the quinoa with the courgettes and season with salt and black pepper. Thinly slice the remaining jalapeño.

Step 7

Box or plate up the courgette quinoa and top with the halloumi and sliced jalapeño. If eating later, store the dressing separately in an airtight container. If eating now, drizzle the dressing over the top. Everything will keep well in the fridge for 3 days.