Rinse your quinoa till the water runs clear. Put a lidded pan over a medium heat. Add the quinoa. Toast for a mo over a low heat. Add enough water to cover with 1 cm extra on top. Add a pinch of salt. Cover and cook 20 mins or till all the water is absorbed.
While the quinoa cooks, put the cashews in a small frying pan and toast for 2-3 mins till browned in places. Tip onto a board. Cool. Chop roughly.
Peel the carrots. Carve the carrot and courgette into ribbons, using a spiraliser, julienne peeler or veg peeler. Slice the sugar snaps in half lengthways (you can eat the pods).
Wipe out the pan you used to cook the cashews. Add 1 tbsp olive oil and heat. Cut the halloumi into 6 slices and fry gently for a couple of mins on each side till golden brown.
Zest and juice the lime. Whisk with the honey and 2 tbsp vinegar. Toss the quinoa and prepared veg in a large bowl using your hands. Season lightly. Add the dressing and most of the chopped cashews.
Share the salad between 2 plates and top with the halloumi and the rest of the cashews.
Best of British^
Our courgettes are grown by Jono Smales on the beautiful Lyburn Farm. The farm lies on the northern edge of the New Forest, straddling the river Blackwater.