Haloumi, Courgette and Cherry Tomato Skewers with Quinoa and Tahini Dressing

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Combine water, salt and quinoa in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes.
3. While quinoa is cooking, place haloumi on a chopping board with the shortest end facing you. Slice vertically into 3 even slices then slice horizontally into 6 even slices, so you have 18 cubes (2cm). Trim courgette and cut into 12 slices. Thread 1 haloumi cube, followed by 1 tomato and 1 slice of courgette onto each skewer then repeat and finish with a haloumi cube. Place skewers on a plate, sprinkle over first measure sumac spice mix, drizzle over olive oil and season with salt. Turn to coat and use hands to ensure spices and oil are covering skewers.
4. In a small bowl, combine all tahini dressing ingredients together and whisk well with a fork until thickened. Season to taste with salt and pepper.
5. Heat a drizzle of olive oil in a large, non-stick, fry-pan on medium to high heat. Cook skewers for 1 minute on each of 2 sides, pushing down on haloumi slightly with a fish slice to ensure contact with pan. Transfer to prepared tray and bake for 5 minutes, until golden and vegetables are tender.
6. Cut remaining cherry tomatoes in half. Toss cooked quinoa with all remaining quinoa ingredients and a drizzle of olive oil. Season to taste with salt and pepper.
7. Divide quinoa between plates with a few skewers. Drizzle over tahini dressing and garnish with parsley.