Quinoa Salad with Roasted Vegetables and Halloumi

Ingredients

• 500 g pumpkin flesh (Hokkaido pumpkin or carrots as alternative)
• 500 g beetroot
• 3 red onions
• 4 tbsp rapeseed oil
• Salt
• Pepper
• 120 g Quinoa
• 0.5 lemon (juice)
• 3 tbsp olive oil
• 250 g halloumi
• 5 g parsley (1 handful)

Instructions

1. 1.

   Dice the pumpkin flesh, peel and cut the beetroot and onions into strips. Toss the vegetables with 2 tbsp rapeseed oil, salt, and pepper; spread on a baking tray and roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20–25 minutes.

2. 2.

   Meanwhile cook the quinoa in boiling salted water for 15 minutes. Drain, rinse under cold water, and let it drain well. Mix the quinoa with lemon juice and olive oil.

3. 3.

   Slice the halloumi, brush with remaining rapeseed oil, and grill in a hot pan on both sides for 4 minutes over medium heat until golden brown. Wash the parsley, pat dry, and tear the leaves into small pieces.

4. 4.

   Arrange the quinoa on a plate, top with roasted vegetables and halloumi slices, and garnish with parsley.