Crispy Halloumi Bowls with Lemon-Herb Quinoa and Roasted Vegetables

Preheat oven to 425°F (220°C). Line a sheet pan with parchment.

Toss 1 diced zucchini, 1 diced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper. Roast 20-22 minutes until edges char and tomatoes burst.

Meanwhile, rinse 1 cup (170 g) quinoa under cold water. Combine with 2 cups (475 ml) vegetable stock and 1 minced garlic clove in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes until liquid absorbs.

Off heat, let quinoa steam 5 minutes, then fluff with a fork.

Pat 250 g halloumi dry and slice into ½-inch slabs. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until it shimmers.

Sear halloumi 2 minutes per side until deeply golden and crisp with a squeaky interior.

Stir 2 tbsp chopped fresh mint, 2 tbsp chopped parsley, 2 tbsp lemon juice, and 1 tbsp olive oil into the warm quinoa.

Whisk 3 tbsp Greek yogurt with 1 tsp lemon zest, 1 minced garlic clove, and a pinch of salt to make a quick sauce.

Divide quinoa across 4 bowls, top with roasted vegetables and halloumi, and finish with a drizzle of yogurt sauce.