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Preheat barbecue to high, approximately 290 °C (550 °F).
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Rinse quinoa in a strainer under cold water and drain.
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Place quinoa in a medium saucepan and add 375 mL (1 ½ cups) of water. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 10 minutes. Remove from the heat and let stand, covered, for 5 minutes.
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Meanwhile, halve haloumi and zucchini lengthwise and slice into half rounds.
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In a large bowl, mix cheese, zucchini and 15 mL (1 tbsp.) oil. Generously season with pepper.
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Place baking sheet on barbecue grill. Place haloumi and zucchini on grilling sheet. Cook for 5 minutes with lid open, turning halfway through.
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Remove haloumi and continue cooking zucchini for 3–5 minutes or until golden brown.
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Rinse and drain lentils. Cut tomatoes in half and chop mint.
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In the same bowl that was used for the zucchini, combine lentils, cooked quinoa, vinegar, remaining oil (15 mL/1 tbsp.) and za’atar.
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Divide quinoa salad into 6 bowls. Add haloumi, zucchini and tomatoes. Top with mint and serve.
This recipe is best prepared at the last minute and keeps for 5 days in the refrigerator.