Quinoa, Pumpkin & Halloumi Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Servings 1

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

Instructions
 

  • Preheat the oven to 180⁰C. Roast the pumpkin for 30-35 minutes or until soft. Meanwhile cook the quinoa according to packet instructions.
  • Combine the lentils, tomatoes, onion, pistachio nuts, currants, parsley and rocket. Make the dressing and mix through.
  • 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.