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Warm halloumi & quinoa salad with harissa veg

Subtly spiced


Serves 4


Ready in about 45 minutes

1 sweet potato, peeled and cut into bite-size pieces

2 red peppers and 2 yellow peppers, deseeded and cut into bite-size pieces

2 red onions, cut into wedges

Low-calorie cooking spray

2 garlic cloves, crushed

600ml vegetable stock

1 level tbsp harissa paste

200g dried quinoa

2 tbsp roughly chopped fresh flat-leaf parsley

2 Belazu Beldi Preserved Lemons, drained, rinsed and finely chopped

140g halloumi, sliced into 8 pieces

30g rocket

1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the sweet potato, peppers and red onions on a large, non-stick baking tray and spray with low-calorie cooking spray.

2 Mix the garlic with 100ml stock and harissa paste. Pour over the veg. Season and toss to coat evenly. Roast for 25-30 minutes, or until tender.

3 Meanwhile, put the remaining stock in a saucepan and bring to the boil. Add the quinoa and cook for 12- 15 minutes. Drain, then transfer to a mixing bowl. Stir through the veg plus any juices, the parsley and lemons.

4 Preheat a non-stick griddle or frying pan to hot. Lightly spray the halloumi with low-calorie cooking spray and cook for 1-2 minutes on each side. Toss the rocket and halloumi through the quinoa and divide between 4 plates, serving 2 halloumi slices per person.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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