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Warm pumpkin, haloumi and quinoa salad
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Quick and delicious vegetarian salad, great for a speedy meal!
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 500g kent pumpkin
  • 175g packet mini caps
  • 62.50 ml seed mix (pepitas and sunflower kernels)
  • 3 tsp Moroccan seasoning
  • 2 x 250g packets 90 second brown rice and quinoa mix
  • 250g packet haloumi
  • 87.45 gm honey Dijon salad dressing
  • Sliced green onion, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, warm 1 tablespoon of oil. Peel and slice the pumpkin, then add it to the pan. Cook while tossing for 3 minutes. Halve the mini caps and add them to the pan along with the seed mix and seasoning. Keep tossing and cook for 2 more minutes or until the seeds are toasted.
  • Toss in the quinoa mix and cook for 2 minutes until it's heated through.
  • Heat the rest of the oil in a medium frying pan over medium-high heat. Slice the haloumi and add it to the pan. Cook, turning occasionally, for 1 to 2 minutes until golden.
  • Drizzle quinoa with dressing, mix well. Spoon into bowls, top with haloumi, green onion, and coriander. Serve.

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