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Quinoa, roast vegetables, halloumi cheese zaatar and pomegranate salad

Quinoa, salad with roast or grilled vegetables, halloumi cheese zaatar and pomegranate. So healthy, so good, so heavenly!

Course Main Course, Side Dish
Cuisine Mediterranean, Ramona's Cuisine
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Ramona

Ingredients

  • 240 g quinoa
  • 320 g halloumi cheese
  • 1 aubergine
  • 1 leak
  • 1/2 head cauliflower
  • 2 med red onions
  • 2 red peppers
  • 1 orange pepper
  • 1/2 pomegranate seeds
  • 1 tbsp zaatar powder
  • 1/2 tsp paprika or 1-2 pinches of cayenne pepper optional
  • 1-2 tbsp olive or coconut oil
  • 2 tbsp lemon juice juice from 1/2 lemon
  • Few mint leaves to garnish
Metric - US Imperial

Instructions

  1. Preheat the oven at 190°C/375F/Gas Mark 5.

  2. Peel, wash, and chop all vegetables. Place all in an oven tray, sprinkle with some salt, freshly ground black pepper or some paprika or some nice and hot cayenne pepper if you’d like a kick. I always crave a bit of heat I’m sure you gathered that by now.
  3. Drizzle the olive or the coconut oil over the veggies and mix all nicely to give your veggies a nice oil and spices coating.
  4. Place the tray in the preheated oven and bake for about 40 minutes giving them another mix mid-way.
  5. While your vegetables are baking, place the quinoa in a saucepan with 350ml water, add a pinch of salt and bring to the boil. Once it starts boiling turn the heat all the way down and allow it to gently simmer (covered) for about 15 minutes. If the water has been absorbed that means quinoa is ready. Once ready, set aside.

  6. Also while your vegetables and baking, grill or fry your halloumi cheese.
  7. Take the seeds out from half of your pomagranate. The best way to do this is to bash out the Pomegranate seeds with a spoon and then remove the little white pith. Set aside and get it ready to be sprinkled on at the end.
  8. Mix the quinoa (make sure you drain any leftover water-if any) with the beautifully roasted veggies.
  9. Plate the salad, top up with the grilled halloumi cheese, sprinkle a good amount of pomegranate seeds and garnish with a few mint leaves. 

Recipe Notes

This can be served both warm or cold. It makes a beautiful warm salad in the winter and a refreshing cold one in the summer. Great for parties, picnics, lunch or for work the next day (if any leftover of course).

Can even make a beautiful side dish to any meat or BBQ.

Feel free to grill all veggies or use ready grilled frozen ones ( I do that sometimes to save some time).

When roasting the vegetables they need to get a nice space in between, so use a nice large tray and also a good oil coating with a sprinkle of salt to come out really nicely.

Halloumi cheese can be replaced altogether by either meat or a tofu steak for a vegan option. Enjoy it whichever way you choose to have it. It is heavenly good, I promise you this. 

Quinoa, roast vegetables, halloumi cheese zaatar and pomegranate salad

If you do like this recipe you might also like this orzo, beef and turmeric warm salad or this amazing cauliflower, aubergine and chickpeas salad.

 
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