Ras El Hanout Halloumi & Roast Veg Quinoa Salad

Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5

Cut the red onions into wedges, leaving the skins on (this helps them cook quicker)

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice/cut into thin strips

Top, tail and cut the courgette[s] into bite-sized pieces

Add the chopped vegetables to a baking tray with a drizzle of olive oil and a pinch of salt

Give everything a good mix up

Put the tray in the oven for 20-25 min or until the vegetables are soft and slightly brown

Once cooked, carefully cut off the root and remove the skins from the cooked onions

Meanwhile, add the quinoa to a pot with a matching lid, with 250ml [500ml] cold water, a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

While the quinoa is cooking, combine the juice of 1/2 [1] lemon in a bowl with 2 tbsp [4 tbsp] olive oil and mix well - this is your lemon dressing

Chop the mint leaves roughly, discarding the stems (save some whole leaves for garnish!)

Slice the halloumi in half, then each half into 6 [12] sticks

Add the halloumi sticks to a plate with the ras el hanout and turn until fully coated in the spices

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the halloumi sticks and cook for 2 min on each side or until golden-brown

This is your ras el hanout halloumi

When the vegetables are done, mix them through the cooked quinoa with most of the lemon dressing and the chopped mint - this is your roast veg quinoa salad

Cut the remaining lemon into wedges