Quinoa, Puy Lentil And Halloumi Salad With Courgette

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Great British Chefs

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Ingredients

185 g quinoa (coloured or plain)

15 fl oz / ¾ pint vegetable stock (1 cube)

250 g ready to eat puy lentils

3 tbsp olive oil

2 tbsp fresh lemon juice

1 small handful mint

1 small handful basil

1 small handful coriander

a good grinding of black pepper

1 large courgette, sliced diagonally

250 g halloumi

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