Protein-Packed Summer Jumble

Meanwhile boil a large pot of water with ½ tsp of salt. Once it comes to a gentle boil add the quinoa and cook for around 10 mins. Take a bit out to test it - it should be soft but with a hint of firmness left in the middle. Drain the quinoa completely in a fine mesh sieve (so it doesn’t fall through the holes!). Tip: If you cook quinoa in a small amount of water you need to rinse it first to improve the flavour. Here you’re using a big pot of water so it cooks and rinses it at the same time. Easy!

Remove the core from the red pepper and cut it lengthways into thin slices. Now chop it width ways to make tiny squares. Slice the halloumi into thick slices (approx. 1½cm) and grate over the zest of half the lemon.

Heat 2 tsp olive oil in a non-stick pan on medium heat and once hot add the chopped chorizo. Cook the chorizo for around 4 mins until slightly crispy at the edges then remove and keep to the side (but leave all the oil in the pan).

With the pan still on medium heat add in the halloumi slices. Cook for 2 mins on each side until they are golden and blistered, then remove and chop into little pieces.

Your sweet potato and onion should be just about cooked now, so take it out of the oven and use a large bowl to mix it with the chorizo, drained quinoa, halloumi, diced red pepper and a few handfuls of baby spinach.

Grate in the zest of the other half of the lemon. Chop the lemon in half and squeeze over the juice of half of it with a couple of tablespoons of olive oil and gently toss the ingredients with your fingers. Tip: Do this just before serving the salad and don’t toss it for more than 10 seconds (i.e. be gentle), as otherwise it’ll mess up your spinach leaves.