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.
60gramshaloumicut into 1cm thick slices (for vegan option use bio cheese halloumi)
1/4lemon juice
salt & pepperto 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.