Preheat a large chargrill pan over high heat.
Combine the yoghurt, peri peri sauce and chives in a bowl. Cover and chill until ready to serve.
Cook the quinoa in a saucepan of boiling water over high heat for 15-18 minutes or until tender. Drain well, then transfer to a large heatproof bowl.
Meanwhile, lightly spray the haloumi, squash and onion on all sides with olive oil. Chargrill, in batches, for 2-3 minutes or until tender and golden.
Divide the quinoa and sprouts amongst four serving bowls. Lay the chargrilled haloumi, vegetables and radish on top and season with freshly ground black pepper. Sprinkle over the almonds and mint leaves and serve with the peri peri yoghurt and lemon wedges alongside.
Tips: If you want to reduce the salt content of the haloumi, place the slices in a bowl of water for 30 minutes to steep. Drain before use.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||17.6 g|
|- Saturated fat||8.3 g|
|Total carbohydrates||20.6 g|
|- Total sugars||11.1 g|