Padron Pepper, Chorizo and Halloumi Salad

Boil a full kettle. Put the quinoa in a pan, cover with boiled water and add a pinch of salt. Cook for 8-10 minutes until al dente. Drain and rinse with cold water to cool, then zest in the lime and the juice too. Mix through the spring onions and coriander.

While the quinoa is cooking, heat a frying pan with a splash of oil, add the whole peppers and fry over a medium heat until they have browned and blistered. Tip into a bowl and season with sea salt. Set aside.

Slice the chorizo into 2cm-thick rounds and the halloumi into 1cm chunks. Heat another frying pan with a splash of oil and cook the chorizo and halloumi for 2 minutes on each side until golden.

To pack: spoon the quinoa salad into the lunchboxes and top with the peppers, chorizo and halloumi. Scatter rocket over the top of the salad.

Try this: if you can’t find padron or small sweet peppers, you can use 5 regular peppers, each cut into 4 big wedges or ‘boats’. Fry, then fill them with the quinoa mix.