Middle Eastern Haloumi & Garlic Yoghurt

• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan.

TIP: Rinsing the grain blend helps remove any bitter flavour!

• Meanwhile, finely chop garlic. Cut haloumi into 1cm strips. • In a medium bowl, combine haloumi, Middle Eastern seasoning and a drizzle of olive oil. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and toss to combine.

• When the veggies are done, transfer them to the saucepan with quinoa and millet. Add baby spinach leaves, zesty chilli salt and a drizzle of olive oil. Season to taste and stir to combine.