Preheat the oven to 180C degrees and roast your tomatoes until they are juicy
Simmer the quinoa (1 cup quinoa, 2 cups water) for about 10 mins it has a soft texture
Drain and set aside when done
At the same time, fry the onion in the oil until soft and golden, add the curry powder, cumin and chilli and stir for 2 mins
Remove from the hob and set aside
When the tomatoes are done, place them in a blender.
Add the coconut oil to the onions and spices then pour into the blender and pulse gently to liquidise.
Return the soup to the hob to warm through and season to taste
Meanwhile, gently fry the halloumi in a tiny smidge of coconut oil and slice the avocado.
Place a 2/3 desert spoons of quinoa into each bowl, ladle the soup on top and serve with halloumi, avocado, fresh oregano, salt and pepper (or a 1/2 chicken breast if you prefer a meat option).