Pumpkin, Haloumi, Cauli Salad

Alison Tehan Nutrition / Pumpkin, Haloumi, Cauli Salad

Pumpkin Haloumi Cauli Salad

Serves 2

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.