Preheat oven to 180°C

Press the tofu in the tofu press for 10 minutes

Cut the lemon in half and squeeze the juice into the shallow bowl, catching any pips in your free hand

Add the olive oil, nutritional yeast and salt to the bowl and stir to form a smooth paste

Take the tofu out of the tofu press and cut it into 8 strips

Put the tofu strips in the bowl and coat in the marinade

Lay the marinated tofu strips in the baking sheet and drizzle over any remaining marinade

Put the tray in the oven and roast the tofu for 25 minutes

Rinse the quinoa in the sieve under cold water for 30 seconds

Add the rinsed quinoa, water and a pinch of salt to the pan, put the pan on the stove over a high heat and bring the water to a boil

Once the water starts to boil, reduce the heat to a simmer and leave the quinoa to cook for 20-25 minutes until the quinoa has absorbed all the water and is nice and fluffy

Halve the lemon

Peel and grate the garlic

Halve the cherry tomatoes

Trim the ends of the cucumber, cut it in half lengthwise, scoop out the seeds with a spoon and finely slice

Trim the spring onions and finely slice at an angle

Pick the mint leaves

Pick the dill fronds

Warm the griddle pan on the stove over a medium high heat, lay the tofu strips on the pan and leave them to sear for 2 mins each side to create lovely dark griddle lines

Transfer the halloumi to a plate and season with a good pinch of salt

Squeeze the lemon juice into salad bowl catching any pips in your free hand, add the olive oil, garlic, salt and pepper to the bowl and stir to combine

Add the tomatoes, cucumber and spring onions to the bowl and toss to combine and coat in the dressing

Add the quinoa, mint and dill (saving a little for garnish) to the bowl and toss to combine

Taste and season with salt and pepper

Spoon the quinoa salad into bowls, dress with rocket, top with vegan halloumi, sprinkle over the pistachios and pomegranate seeds garnish with the remaining mint and dill and serve immediately with lemon wedges