Smoky Halloumi & Charred Broccoli Smash Bowls with Lemon-Tahini Dressing

["Preheat your oven to 200°C (180°C fan/Gas Mark 6).","Rinse the quinoa thoroughly under cold water and cook according to package instructions (usually 1 part quinoa to 2 parts water, simmered for 15-20 minutes).","While the quinoa cooks, prepare the vegetables and halloumi.","Cut the broccoli into bite-sized florets.","Quarter the cherry tomatoes.","Slice the red onion into thin wedges.","Slice the halloumi into 1cm thick pieces.","In a large bowl, toss the broccoli, cherry tomatoes, and red onion with 20ml of olive oil, salt, and pepper. Spread them in a single layer on a baking tray.","Roast for 20-25 minutes, or until the broccoli is tender and slightly charred, and the tomatoes have softened.","In the last 10 minutes of vegetable roasting, heat the remaining 20ml of olive oil in a non-stick frying pan over medium-high heat.","Add the halloumi slices and cook for 2-3 minutes per side until golden brown and slightly crispy. Sprinkle with smoked paprika during the last minute of cooking.","While the halloumi is cooking, prepare the lemon-tahini dressing.","In a small bowl, whisk together the tahini, juice of half a lemon, 1 crushed garlic clove, and 2-3 tablespoons of cold water until smooth and creamy. Add more water if needed to reach desired consistency. Season with salt and pepper.","Finely chop the remaining garlic clove.","Once the quinoa is cooked, fluff it with a fork and stir in the finely chopped garlic.","To assemble the bowls, divide the garlic quinoa between two bowls.","Top with the roasted vegetables and the smoky halloumi.","Drizzle generously with the lemon-tahini dressing.","Garnish with fresh parsley.","Serve immediately."]