Serves 3
3 large handfuls of arugula
2 cups of cooked quinoa (multicolur is best), rice, or other grain (e.g. farro, etc)
15 cherry tomatoes, halved
1 cucumber, diced
3/4 cup green olives, pitted
3 tbsp hummus
3/4 cup pomegranate arils
400g halloumi, cubed
2 tbsp honey
1 tsp dried thyme
For Dressing:
2 tbsp olive oil
1 lemon, juiced
4 tsp maple syrup or honey
2 tbsp dijon mustard
sea salt and black pepper to taste
To make the dressing, combine all the ingredients and set aside.
For the bowl, divide the arugula up between three bowls, add quinoa, tomatoes, cucumbers, olives, hummus and pomegrante seeds to each bowl.
For the halloumi, heat a non-stick frying pan over medium heat and add a bit of olive oil. Cook halloumi, 2-3 minutes each side - until golden. Drizzle honey and thyme over halloumi and cook for another minute. Place halloumi in bowls and top with the dressing.