Prep time: 20 mins, cooking time: 20 mins (two serves)
Ingredients for two serves:
White quinoa, uncooked, 120 g (quinoa is naturally gluten-free)
Broccoli, 200 g, chopped into small florets
Zucchini, 1 small, peeled into ribbons
Eggs, 2
Arugula, 1 handful
Halloumi cheese, 130 g (halloumi is low in lactose)
Dressing:
Avocado, 1/4
White wine vinegar, 2 tbsp.
Spring onion, 1, chopped OR onion, 1/4
Coriander leaves, 1/2 handful
Garlic, 2 cloves
(Lactose-free) yoghurt OR plant-based Greek yoghurt, 2 tbsp.
Salt and pepper
I Optional easier dressing: 2 tbsp. olive oil, 3 tbsp. balsamic vinegar, 2 garlic cloves
II Optional easier dressing: 2 tbsp. Greek yogurt, 2 garlic cloves, juice of 1/2 lemon
Instructions:
Follow the package instructions to cook the quinoa.
Boil the eggs for about 10 minutes, then run them under cold water and let them cool slightly before peeling.
To prepare the dressing, blend all the ingredients until smooth.
(Optional: Steam the broccoli if desired.)
In a large bowl, mix the quinoa, broccoli, and zucchini with the rocket and dressing. Stir thoroughly and spoon the mixture into bowls.
In a non-stick frying pan or grill, cook the halloumi for 1 minute on each side.
Serve the salad topped with halloumi and eggs.
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