Quinoa and Halloumi Fattoush Salad

1. Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes. Drain and set aside.

2. Chop the garlic and the mint. Separate the cilantro leaves from the stems. Slice the halloumi, the radishes and the cucumbers. Cut the tomato into quarters. Cut the pita into pieces. Cut the lemon in half.

3. Warm up a non-stick pan over medium-high heat. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil, to taste, if you’re worried the halloumi will stick to your pan.

4. In a pan over medium-high heat, add a drizzle of olive oil. Cook the pieces of pitas for 1-2 minutes on each side or until crispy. Add the za’atar spices and salt.

5. In a bowl, combine the garlic, the juice of half a lemon, the sumac and a drizzle of olive oil. In a bowl, combine the quinoa, the tomatoes, the cucumbers, the radishes, the herbs and the sauce.

6. Garnish the salad with the halloumi and the crispy pitas. Bon appétit!