Alfresco dining is one of my favorite things about the summer months! I absolutely love hosting and this dish makes for a perfect side for a BBQ. It's light, refreshing and apart from grilling the halloumi, can be made in advance.

Preparation Time: 25 minutes

Difficulty: Easy

Serves: 4 to 5

Ingredients

• 120g Quinoa

• 200g Cucumber, quartered and sliced

• 150g Mixed vine tomatoes, quartered

• 30g Pitted black kalamata olives

• Small bunch flat-leaf parsley, roughly chopped

• Juice 1 lemon

• 2 tablespoons of extra-virgin olive oil

• 150g Halloumi, cut into 6 slices

Instructions

• Cook the quinoa as per the pack instructions, leave to cool.

• Toss the cucumber, tomatoes, olives, ¾ of the chopped parsley along with the lemon and extra-virgin olive oil, season with salt. Once cooled mix in the quinoa. If you're making this ahead pop the mixture into the fridge and leave step 3 until ready to serve.

• When ready to serve, fire up the BBQ to a medium heat, grill the halloumi both sides until browned (around ¾ minutes each side). Place on top of the quinoa salad and garnish with the remainder parsley.

Pro Tips

• If there is a fresh herb you enjoy more than others, or have hanging around, swap it out for the parsley.

• I particularly love this salad paired with warm pita bread and grilled chicken.