Bal­samic-glazed pump­kin, date and haloumi quinoa salad

Good Health Choices - - Spring Shape up -

One of my favourite veg­e­tar­ian meals – hearty and filling enough to have as a meal on its own, but it would also make an ex­tra-spe­cial side.


500g pump­kin or but­ter­nut (skin

on), cut into 2cm chunks

2 tbsp bal­samic vine­gar

1 tbsp olive oil

1 tbsp liq­uid honey


1 cup quinoa

1½ cups wa­ter

Flesh of 2 av­o­ca­dos, sliced 1 pun­net cherry toma­toes, halved 1 cup seed­less grapes, halved

6-8 med­jool dates, chopped 1 hand­ful baby spinach or rocket ¾ cup flat-leaf pars­ley, chopped Salt and pepper

Olive oil, for cook­ing

200g haloumi, sliced 0.5cm thick


3 tbsp red wine vine­gar 1 tbsp whole­grain mus­tard Juice of 1 le­mon

1 tbsp liq­uid honey

3 tbsp ex­tra-vir­gin olive oil

1. Pre­heat oven to 200°C. Line an oven tray with bak­ing pa­per.

2. Toss pump­kin in­gre­di­ents to­gether in tray. Roast 20-25 mins.

3. Mean­while, com­bine quinoa and wa­ter (with a pinch of salt) in a medium-sized pot and bring to the boil. As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat for 15 mins. Re­move from heat; leave to steam, cov­ered, for 10 mins.

4. Fluff up quinoa with a fork; toss with roast pump­kin and re­main­ing salad in­gre­di­ents. Sea­son to taste.

5. Heat a driz­zle of oil in a fry pan on medium heat and cook haloumi for

1-2 mins each side un­til golden brown, and melted on the in­side. Mix dress­ing in­gre­di­ents to­gether; toss with salad.

6. To serve, di­vide salad be­tween bowls and top with haloumi. SERVES 4-6 AS A SIDE SALAD

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