Pumpkin Haloumi Cauli Salad
2 cups pumpkin, cubed
2 cups cauliflower, cut into florets
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
1/2 cup quinoa, rinsed
1 lemon, zest and juice
1 cup green beans, cut in half
100g haloumi, sliced
1/4 cup pomegranate seeds
Preheat the oven to 200 degrees Celsius, fan forced.
On a baking tray, add the pumpkin and cauliflower. Drizzle over the oil with salt and pepper. Place in the oven and roast for 30-35 minutes, until golden.
Add the rinsed quinoa to a small saucepan with 1 cup of water. Grate the lemon zest in, add and leave quinoa to cook, stirring occasionally until the liquid has been absorbed, remove from the heat.
Bring a pot of water to boil and gently blanch the green beans for 2-3 minutes. Remove and set aside.
In a medium frypan, add the haloumi and cook for 5 minutes on each side, or until golden. Place all the ingredients on a plate, add the pomegranate seeds, drizzle over the lemon juice and a splash of additional oil.
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