Pumpkin, Quinoa & Haloumi Salad
Hannah Kate
Rated 5.0 stars by 1 users
Category
Salad
Author
Hannah Kate
Servings
2-3
Prep Time
10 minutes
Cook Time
25 minutes
This Pumpkin & Haloumi salad is one of my favourites. It is so quick to make and super healthy. I love to have pre roasted pumpkin in the fridge so you can whip it up in under 5 minutes.
Ingredients
- 1 cup pumpkin, diced into 1cm chunks
- 1 cup cooked quinoa
- 2 large handfuls of rocket
- 1/2 cup of coriander or parsley, finely chopped
- 1/4 cup pepitas
- 200 grams haloumi, cut into 1/2 cm slices
- 1/4 cup extra virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 3 tbsp water
- Salt & pepper
DRESSING
Directions
Drizzle the pumpkin with salt & olive oil and roast in the oven for 15-20 minutes at 180°
- While the pumpkin is roasting, cook quinoa as per directions and cook halloumi in a fry pan with 1 tsp of olive oil and 1 tsp of honey - cook for a few minutes on each side until browned.
- Turn the heat off and leave halloumi in the pan.Pour all dressing ingredients into a small jar and place a lid on and shake to mix.
- Once the pumpkin is cooked, add all ingredients to a large salad bowl, pour the dressing over and mix well!
