Avocado, Pumpkin, Haloumi & Quinoa Salad
Top with slices of cooked haloumi and grilled chicken breast if using. And, if you’re like us, you’ll probably want to add avo slices to the top, just to avo it up a little bit more.
Difficulty
Intermediate
Yields
4 Servings
Prep Time
Total Time
50mins
Ingredients
Roast Pumpkin
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp runny honey
500 g peeled pumpkin, cut into 2-3cm chunks
Quinoa salad
1 cup quinoa
1 ½ cups chicken or vegetable stock
Flesh of 2 firm ripe avos, sliced
1 punnet cherry tomatoes, halved
1 cup seedless grapes, halved
6 medjool dates, stone removed, chopped
Handful of baby rocket or spinach leaves
¾ cup chopped flat-leaf parsley
To Serve
200g – 250 g haloumi cheese, sliced 0.5cm thick
2 grilled chicken breasts (optional), sliced
Dressing
3 tbsp red wine vinegar
1 tbsp wholegrain mustard
Juice of 1 lemon
1 tbsp liquid honey
3 tbsp extra-virgin olive oil
Instructions
1. Preheat oven to 200degC. Line an oven tray with baking paper. Toss pumpkin with balsamic vinegar, olive oil and honey in prepared tray. Roast until slightly caramelised, 20-25 minutes.
2. Meanwhile, cook the quinoa. Combine quinoa and stock/water (with a pinch of salt) in a medium-size pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Remove from heat and leave to steam, still covered, for 10 minutes.
3. Fluff up quinoa grains with a fork and toss with roast pumpkin and remaining quinoa salad ingredients – including your gorgeous avos. Season to taste with salt and pepper.
4. Heat a drizzle of oil in a fry pan on medium heat and cook haloumi slices for 1-2 minutes on each side until golden brown, and melted on the inside. Mix all dressing ingredients together and toss with quinoa salad.
5. To serve, divide quinoa salad between bowls and top with slices of cooked haloumi and grilled chicken breast if using. And, if you’re like us, you’ll probably want to add avo slices to the top, just to avo it up a little bit more.