Quinoa, salad with roast or grilled vegetables, halloumi cheese zaatar and pomegranate. So healthy, so good, so heavenly!
Preheat the oven at 190°C/375F/Gas Mark 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.
Plate the salad, top up with the grilled halloumi cheese, sprinkle a good amount of pomegranate seeds and garnish with a few mint leaves.
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.
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.