Quinoa, Squash & Broccoli Salad with Halloumi

Updated at: Thu, 17 Aug 2023 11:35:32 GMT

Step 1

1. Preheat oven to 220c/200c fan. Spread the squash chunks and the broccoli florets and stalks out on a lined baking tray, drizzle with 2tbsp olive oil and season with salt and pepper. Set a couple of sprigs of thyme amongst the chopped veg. Roast for 25-30 minutes, tossing halfway through.

Step 2

2. While the veg is roasting, heat a griddle or large frying pan on a medium-high heat. Brush a thin film of oil over the base of the pan. Season the halloumi slices lightly with freshly ground black pepper. Cook the halloumi slices for 4-5 minutes per side, turning only once or twice but checking throughout that they don’t stick. Once caramelised, remove from the heat and set aside on a plate with some kitchen paper to absorb excess oil.

Step 3

3. Heat 2tsp oil in a frying pan, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon and set aside.

Step 4

4. Tip quinoa into a bowl and fluff it up. Add the chopped parsley, cranberries, pumpkin seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Serve topped with the griddled halloumi slices. Salad will keep in the fridge for 2 days.

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Makes leftovers