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This is one of our most popular warm salads! It's a the perfect salad for winter, spring and autumn. It's not only fresh and colourful but it has a 24g serve of vegetarian protein to keep you feeling satisified so you'll feel fuller for longer.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 1
Course: Dinner, Lunch, Main Course
Cuisine: International
Diet: Gluten Free, Vegan, Vegetarian
Dietary Requirements: Egg-Free, Gluten Free, Pescatarian, Pregnancy-Safe, Vegetarian
Author: Steph Wearne, Nutritionist at 28

Equipment

  • Baking tray
  • Frypan
  • Mixing Bowl
  • Serving bowl(s)

Ingredients

For the roast vegetables

  • 1/2 cup sweet potato cut into large chunks
  • 1 beetroot cut into large chunks
  • 1/2 zucchini cut into large chunks
  • 1/2 tablespoon coconut oil extra-virgin, melted

For the warm salad

  • 2.5 tablespoon quinoa raw rinsed
  • 1 cup baby spinach leaves
  • 1 tablespoon fresh parsley fresh chopped
  • 1 teaspoon pepitas
  • 60 grams haloumi cut into 1cm thick slices (for vegan option use bio cheese halloumi)
  • 1/4 lemon juice
  • salt & pepper to taste

Instructions

To prepare the roast veg

  • Preheat oven to 200°C
  • Toss vegetables in melted coconut oil and season well.
  • Roast until tender, remove from the oven and place in a big mixing bowl.

To prepare the salad

  • Cook the quinoa according to packet instructions (pro tip: fluff the quinoa halfway through with a fork to create extra volume) and drain if there is any water left.
  • Add the cooked quinoa to the mixing bowl, then add the fresh spinach, parsley and pumpkin seeds and toss well to combine. Share the salad evenly between the serving bowls

To prepare the haloumi

  • Heat a frypan over a high heat and grill haloumi slices for a couple of minutes each side until golden. Scatter the warm haloumi pieces over the salad.
  • Finish by squeezing lemon juice over the salad and serve immediately. Enjoy!

Notes

Vegan alternative:
You can make this a vegan-friendly dish in a hurry if you have some dairy-free halloumi on hand, such as the Bio Cheese brand halloumi now available in Woolworths (but note the protein content will be a lot less than traditional haloumi).
Or, if you have time, you can make your own vegan halloumi alternative by using very firm chopped tofu or tempeh, and mixing it with a squeeze of lemon juice, a dash of olive oil, and a pinch of sea salt. 
Nutrition Facts
Warm Quinoa & Roast Vegetable Salad with Haloumi
Amount Per Serving
Calories 523 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 17g106%
Sodium 856mg37%
Potassium 1122mg32%
Carbohydrates 51g17%
Fiber 9g38%
Sugar 11g12%
Protein 24g48%
Vitamin A 12780IU256%
Vitamin B3 2mg10%
Vitamin C 40mg48%
Vitamin K 216µg206%
Calcium 696mg70%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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