28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Quinoa, Pumpkin & Halloumi Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner, Lunch, Main Course
Ingredients Method

Ingredients
  

  • 2 tablespoons raw quinoa rinsed
  • 2/3 cup pumpkin cut into cubes
  • 40 g halloumi sliced
  • 1/4 cup tinned lentils drained & rinsed
  • 5 cherry tomatoes halved
  • 1 tablespoon red onion sliced
  • 1/2 tablespoon pistachios
  • 1 teaspoon currants
  • 1 tablespoon fresh parsley
  • 1 cup rocket leaves
  • 1 teaspoon pomegranate seeds
  • Ingredients for Dressing
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon raw honey
  • salt & pepper to taste

Method
 

  1. Preheat the oven to 180⁰C. Roast the pumpkin for 30-35 minutes or until soft. Meanwhile cook the quinoa according to packet instructions.
  2. Combine the lentils, tomatoes, onion, pistachio nuts, currants, parsley and rocket. Make the dressing and mix through.
  3. When the pumpkin is almost ready grill the halloumi slices for 1-2 minutes. Add the pumpkin and quinoa to the salad and top with halloumi and pomegranate seeds.