Quinoa and beetroot salad with grilled haloumi and preserved lemon

Ingredients

• 1 cup quinoa (this recipe used red quinoa, but any colour will do)
• 6 medium beetroots, ends trimmed to 1cm
• 1/2 preserved lemon, flesh discarded and skin finely chopped
• juice 1/2 lemon
• 2 tablespoons extra virgin olive oil
• handful flat-leaf parsley, roughly chopped
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon dried oregano
• 3 - 4 small chioggia beetroots, thinly sliced, (optional)
• olive oil, for frying
• 1 packet haloumi, thinly sliced