This is one of those great recipes that looks more complicated than it actually is. It’s great on its own, or as a side with roast lamb or grilled mushrooms or courgettes. You can swap dried cranberries for the pomegranate seeds when they are out of season.
Place the quinoa in a small saucepan, cover with about 1 cup of hot water and bring to the boil. Reduce the heat to a simmer and cook for 13–15 minutes, or until tender.
Meanwhile, make the parsley sauce by combining the parsley, almonds, garlic and lemon juice in a small food processor with a pinch of salt. Blend until well chopped then add the extra virgin olive oil and stir to combine.
Heat the canola oil in a large non-stick frying pan over a high heat. Add the haloumi slices and cook, turning once, until they are golden brown on both sides. Remove the haloumi and add the asparagus to the pan. Cook for 1–2 minutes, tossing them in the pan so they cook on all sides. Remove from the heat once the asparagus is bright green but still a little crunchy.
Use a wooden spoon to repeatedly hit the back of the pomegranate half until the seeds fall out. Discard any white pith.
Drain any leftover liquid from the quinoa and transfer it to a bowl. Stir through the pomegranate seeds and asparagus. Divide the quinoa between two serving plates and top with the slices of golden haloumi.
Serve with dollops of the parsley sauce on top.
Recipe and image from I’d Eat That by Callum Hann (Murdoch Books, £9.99)
Blend the quinoa and asparagus with some of the sauce until smooth.
Pick out pieces of asparagus, haloumi and pomegranate seeds for your toddler to eat.