Fill and boil your kettle. Tip the quinoa into a small pan. Pour in 300ml boiling water. Cover and bring to the boil, then turn the heat down and simmer for 10-12 mins till the quinoa has absorbed the water and is tender. Take off the heat and allow to cool slightly.

Meanwhile, peel the red onion and finely chop it. Slide the onion into a large salad bowl. Peel and grate in the garlic. Grate in the lime zest and squeeze in the juice. Add a pinch of salt and pepper and stir well to combine. Pop the bowl to one side for 10 mins, to allow the onion to 'pickle'.

Dice the tomatoes. Pick the mint leaves off their stalks and thinly slice them. Halve the avocado and remove the stone. Scoop out the flesh and chop into small pieces.

Stir the cooked quinoa into the bowl with the pickled onion. Add the chopped tomatoes, mint and avocado. Scatter in the mung bean sprouts and add a pinch of salt and pepper and 1 tbsp olive oil. Stir to combine.

Chop the halloumi into bite-size chunks. Pour 1 tbsp oil into a frying pan and warm to a medium-high heat. Scatter the halloumi into a hot pan and fry for 2 mins. After 2 mins, add the sweet Thai sauce into the pan and turn the halloumi over. Fry for a further 1-2 mins, till golden and sticky. Scoop the halloumi out of the pan and into the bowl with the salad.

Separate the lettuce leaves and rinse them under a cold tap. Shake the lettuce dry, then spoon generous amounts of the quinoa, veg and halloumi into leaves and serve.