Cook quinoa according to package instructions. Finely slice the fennel (use a mandoline if you have one), roughly chop the parsley, add the yoghurt, zest and juice of two lemons to a large bowl along with the squeezed out roasted garlic bulbs. Whisk well and season with salt and pepper. Add the cooked quinoa, fennel and parsley before giving it a good stir.

Onto the halloumi. Slice the halloumi into pieces. Heat oil in a large frying pan over a medium heat and add the halloumi, cooking for 4-5 min on each side, until golden. In the meantime, cut the last lemon into wedges. Remove from the pan then serve up a big portion of fennel salad, topping with the halloumi and some lemon wedges!