TODAY’S RECIPE: Roasted vegetable quinoa salad with griddled halloumi

SATISFYING meat-free meal. SERVES 4

Ingredients

1 bunch raw beetroot (4 large), peeled and sliced into wedges 1 medium butternut squash, peeled, deseeded and cut into same size chunks as the beetroot 4 red onions, in wedges 2 tbsp olive oil 200g quinoa, rinsed 1 litre vegetable stock 2 x 250g packs halloumi, each cut into 6 slices

FOR THE DRESSING:

1 bulb garlic 1 tbsp lemon juice or white wine vinegar 3 tbsp extra virgin olive oil 1 tsp clear honey

Method

1 Heat oven to 220c/200c fan/gas 7. Put beetroot, squash and onion in roasting tin. Cut top off garlic bulb (garlic is for the dressing) and drizzle with a little olive oil before wrapping in foil and adding to tin. Season veg and pour over remaining oil. Roast for 40-45 minutes, turning after 20 minutes.

2 Put quinoa and stock in medium pan over high heat. Bring to boil, cover with a lid and simmer for 15 minutes. Drain and return to pan, off the heat. When veg is roasted, set garlic clove aside and stir remaining veg through quinoa. To make dressing, carefully squeeze roasted garlic into small bowl. Add lemon juice, oil, honey, seasoning and mix.

3 Put a griddle pan over high heat. When hot, add halloumi and griddle for 45-60 seconds either side, in batches if necessary. Spoon quinoa and veg on to plates and top with the halloumi and dressing.

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