Halloumi with asparagus, chickpeas and lemon quinoa

Steps

1. Rinse the quinoa and cook it in salted water for 15 minutes, then drain and stir in the lemon juice.
2. Grill the asparagus and chickpeas in a hot dry pan with oregano and salt for 6 minutes.
3. Slice the halloumi and grill it for 2 minutes on each side.
4. Serve the quinoa with the asparagus and chickpeas and top with the halloumi.