PUMPKIN, QUINOA, KALE & HALOUMI SALAD WITH TAHINI DRESSING

This fabulous salad is a meal in a bowl that bursts with textures and wonderful ƃavours, not least of all gooey, salty, crispy, squeaky haloumi cheese.

500g pumpkin, peeled and cut into thin wedges (3mm thick)

1 red onion, cut into thin wedges

1 tbsp olive oil

½ cup quinoa, rinsed under hot running water, drained

200g haloumi, thickly sliced

100g baby kale leaves

1 cup mint leaves, roughly chopped 1 cup coriander leaves, roughly chopped

2 tsp sunyower seeds

½ cup pumpkin seeds, toasted

200g natural yoghurt

1½ tbsp olive oil

1 tbsp tahini

Lemon juice to taste (about 1 lemon) 1 clove garlic, crushed

½ tsp ground cumin

Heat oven to 220C. Place pumpkin and onion wedges in a large roasting pan, drizzle with oil and season well with yaky sea salt and freshly ground black pepper. Roast until pumpkin is tender and starting to caramelise.

Cook the rinsed quinoa in a saucepan of boiling salted water for 15 minutes or until tender; drain in a sieve.

Make the dressing by combining all of the ingredients, seasoning to taste. Set aside until ready to serve.

Fry the haloumi slices in a lightly oiled pan over medium-high heat until golden.

To assemble the salad, gently combine pumpkin and onion wedges, kale leaves, half the mint and coriander and half the seeds on a serving platter with the cooked quinoa. Then decoratively add the cooked haloumi, pour dressing over then scatter remaining seeds and herbs on top. Serve immediately. Serves 4-6