Prepare the quinoa base: If your cooked quinoa is cold from the fridge, transfer 2 cups to a medium bowl and let it sit at room temperature for 5–10 minutes to loosen. Add 2 tbsp of the lemon juice, 2 tbsp of the olive oil, 3 tablespoons of the chopped basil/parsley, a pinch of salt and a few grinds of black pepper; toss to coat. Why: Gently tossing warm or room-temperature quinoa with acid and oil lets the grains absorb flavor without becoming mushy and the herbs distribute evenly.

Season and warm the cannellini beans: Put 2 cups drained cannellini beans into a small saucepan with 1 tablespoon lemon juice, a drizzle (about 1 tsp) of olive oil, a pinch of salt and pepper. Warm on medium-low, stirring occasionally, until heated through (about 4–5 minutes). Why: Warming the beans (rather than serving cold) brings out their creaminess and helps them bond to the dressing and quinoa for a cohesive mouthfeel.

Prep the halloumi: Slice 320 g halloumi into 8–10 slices about 6–8 mm thick. Pat the slices dry with paper towels — removing surface moisture helps the cheese sear instead of steaming. Why: Drying ensures a deeply golden crust when it hits the hot pan or grill, giving a pleasing contrast to the cheese's squeaky interior.

Grill or pan-sear the halloumi: Heat a heavy skillet or cast-iron pan over medium-high (or preheat a grill pan). Add a very light brushing of oil (you don’t need much because halloumi is salty and releases moisture). When the pan is hot, add halloumi slices in a single layer and sear 2–3 minutes per side until a deep golden-brown crust forms. Don't move them too often — a stable contact creates Maillard browning and flavor. Why: High, direct heat creates a caramelized crust that balances the cheese's salty-springy interior and prevents it from sticking.

Dress the roasted peppers and herbs: Toss 1 cup roasted red pepper strips with the remaining 2 tbsp lemon juice, remaining 2 tbsp olive oil, and the last tablespoon of chopped herbs. Season with salt and cracked black pepper. Why: The acid and oil revive jarred roasted peppers and the herbs brighten them; preparing them separately keeps their sweet-roasted flavor distinct in the salad.

Assemble the salad components: On each plate spoon a generous 1/2 cup of the lemon‑herb quinoa as the base. Scatter 1/2 cup warmed cannellini beans over the quinoa, then arrange a handful (about 1 cup) of baby arugula to one side. Layer 1/4 cup roasted red pepper strips, then place 80 g (2–3 slices) of warm grilled halloumi on top. Why: Building the bowl with a warm base and warm cheese maintains temperature contrast and ensures each bite has a balance of grain, legume, greens, and cheese.

Finish with the vinaigrette and herbs: Drizzle any reserved vinaigrette from the peppers over the assembled salad and finish with a sprinkling of the remaining fresh herbs, a small pinch of flaky sea salt (if you like), and a twist of cracked black pepper. Why: A final drizzle and fresh herbs add brightness and tie all components together; flaky salt highlights the halloumi’s savory notes without overpowering the dish.

Serve immediately: Halloumi is best enjoyed warm with a crisp exterior; serve right away. If making ahead, keep components separate — halloumi will lose its crust if held too long. Why: Immediate service preserves textural contrasts that make this dish special: crunchy seared cheese, creamy beans, and lemony quinoa.