Lunch Box: Roasted Halloumi and Pickled Citrus Grain Salad

Preheat the oven to 200°C fan.

Time to get prepared. Tear the halloumi into bite-sized shards. Dice the cucumber into 2cm-sized pieces. Thinly slice the shallots, segment your oranges and squeeze the juices remaining from the orange remnants into a bowl. Pick the leaves from the parsley and mint.

Line a baking tray with parchment paper. Place the cherry tomatoes on the tray and top with the torn halloumi. Roast for 10-15 minutes until the halloumi is golden and the tomatoes are tender.

Meanwhile, in a bowl, toss the shallots and orange segments with the reserved orange juice and lime juice. Let sit to pickle.

Add the parsley stems to a blender. Set the parsley and mint leaves aside.

For the dressing, add the mint, coriander, lime zest, lime juice, kefir, olive oil, and honey to the blender. Blend until smooth. Season to taste with salt and black pepper.

Reheat the grains and divide them into serving boxes.

Toss the pickled orange and shallots with the cucumber, roasted halloumi and tomatoes, then spoon over the grains.

Once cooled, scatter over the parsley and mint leaves. Drizzle with the kefir dressing and refrigerate until needed. No need to reheat before serving.