Tomato & Oregano Baked Haloumi Quinoa Bowl

Place the tomato and zucchini on one of the prepared oven trays. Drizzle over the balsamic vinegar and a 1/4 of the olive oil. Season generously with salt and pepper. Cook for 10-15 minutes, or until softened. Turn halfway during cook time.

Meanwhile, place the haloumi slices on the second prepared oven tray. Drizzle with another 1/4 of the olive oil and the oregano and toss to coat. Cook for 10-15 minutes, or until the haloumi is golden. Turn halfway during cook time.

While the vegetables and haloumi are cooking, rinse the quinoa. Place the quinoa and water in a medium saucepan, cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 10-12 minutes, or until the quinoa is tender and the water has absorbed (drain excess water if required). Drain and return to the saucepan.

Pick the basil leaves and roughly chop. Place 3/4 of the basil and the remaining olive oil in a small hand-held food processor. Blitz for 10-15 seconds, or until the oil turns green and the basil has infused. Season to taste with salt and pepper. Basil oil is perfect for infusing the flavour of basil without overpowering the dish. Keep this recipe on hand and use it again to drizzle over grilled bread, blanched veggies or warm Autumn soups.

Tip: If you don’t have a small hand-held food processor you can achieve the same affect in a mortar and pestle.