For the dressing: Mix all the ingredients in a small bowl and season well. You may want to add some more olive oil if you prefer a thinner consistency.
Place a small pot of water over high heat and bring to the boil. Place the eggs in the saucepan and turn the heat down to a gentle simmer. Cook for 5 1/2 minutes. Drain, run under cold water and peel the eggs.
2 eggs
Place the quinoa and water in a saucepan over high heat. Bring to the boil, then turn down the heat to a gentle simmer and cook for 15 minutes. Drain (if any liquid is left) and set aside to cool.
1 cup quinoa, 2 cups water
Place a small frying pan over medium heat and add the olive oil. Cook the halloumi for about 3 minutes on each side, until golden and warmed through. Take the frying pan off the heat and squeeze over the lemon juice. Slice into cubes.
180 g halloumi cheese, 1 teaspoon extra virgin olive oil, 1/2 lemon
To serve: In two bowls, place the quinoa, spinach, cherry tomatoes, avocado, spring onion, halloumi, almonds and parsley. Place the boiled eggs on top, then drizzle over the yoghurt dressing. Season well.
1 cup quinoa, 2 cups baby spinach, 1 cup cherry tomatoes, 1 avocado, 3 spring onions, 180 g halloumi cheese, 1/2 cup almonds, 1/2 cup parsley leaves, 2 eggs, 2 tablespoons greek yoghurt
