Green bean parsley pesto gnocchi
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
Halloumi & quinoa fattoush
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 brown pittastorn into pieces
- 5 tbsp olive oil
- 2 lemonsjuiced
- 1 garlic clovecrushed
- 250g block halloumisliced
- 250g microwavable pouch quinoa
- 350g medium tomatoesquartered
- 1 large cucumberhalved, deseeded and sliced
- 4 spring onionssliced
- ½ small bunch mintchopped
- ½ small bunch dillroughly chopped
Nutrition: Per serving
- kcal542
- fat32g
- saturates13g
- carbs37g
- sugars6g
- fibre7g
- protein23g
- salt2.2g
Method
step 1
Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
step 2
Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
step 3
Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.
