Roasted vegetable quinoa salad with riddled halloumi 2016

Roasted vegetable quinoa salad with griddled halloumi

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(3 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 4 - 6

A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal587
  • fat31g
  • saturates15g
  • carbs44g
  • sugars20g
  • fibre9g
  • protein28g
  • salt3.1g
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Ingredients

  • 1 bunch raw beetroot (4 large), peeled and sliced into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 medium butternut squash, peeled, deseeded and cut into the same sized chunks as the beetroot
  • 4 red onions, sliced into wedges
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g quinoa, rinsed
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 1l vegetable stock
  • 2 x 250g packs halloumi, each block cut into 6 slices
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

For the dressing

  • 1 garlic bulb
  • 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 the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.

  2. Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.

  3. Put a griddle pan over a high heat. When it’s really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

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Comments, questions and tips

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dlockhart
30th Oct, 2016
2.55
Considering all the lovely ingredients I found this rather bland...
htmlterrier
26th Oct, 2016
3.8
Nice dish, easy to make and colorful
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