Bring a medium saucepan of water to the boil and cook the quinoa according to packet instructions (about 15 minutes). Once cooked, fluff it with a fork and let it cool.
1 1/2 cups quinoa
In a large bowl, combine the quinoa, broccoli, cranberries, mint and almonds. Season well.
1 1/2 cups quinoa, 1 head broccoli, 2/3 cup dried cranberries, 1 cup mint leaves, 1/2 cup flaked almonds
For the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, lemon juice and maple syrup. Adjust the consistency by adding the water if needed.
1 tablespoon tahini, 1 tablespoon apple cider vinegar, 1/2 lemon, 1 teaspoon pure maple syrup, 1–2 teaspoons water
Place a medium frying pan over medium heat. Cook the halloumi pieces for 2–3 minutes each side, until golden brown. Set aside.
200 g halloumi cheese
Add the warm halloumi pieces to the salad and gently toss through. Drizzle over the dressing and combine with the salad.
