Pumpkin Haloumi Cauli Salad
Serves 2 2 cups pumpkin, cubed 2 cups cauliflower, cut into florets 1 tbsp extra-virgin olive oil 1/2 cup quinoa, rinsed 1 lemon, zest and juice 1 cup green beans, cut in half 2 cups rocket leaves 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 and season generously with salt and pepper. Place in the oven and roast for 30-35 minutes, until golden. In the meantime, add the quinoa to a small saucepan with a cup of water. Grate the lemon zest in and leave quinoa to cook, stirring occasionally. When 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...
