Roasted Pumpkin, Orange and Quinoa Salad

by - October 22, 2015

Grilled, warm Halloumi with black and white quinoa, spicy roasted pumpkin, peppery leaves and fresh orange.

Grilled, Warm Halloumi with Black and White Quinoa, Spicy Roasted Pumpkin, Peppery Leaves and Fresh Orange. 

One of the many great things about pumpkins is that if you buy a large one, it will last you for many meals. This is important if you are tight on money and this blog post is the first of a series of ideas for what to do with these seasonal giants.

I'm not very good with quantities and grams etc. when it comes to vegetables so I'll just say handfuls if that's ok? I'm a 5'6 lady with fairly average sized hands.


(Serves 2)

1/5 pack of black and white quinoa - I used Merchant Gourmet again as it's so easy. Again, no they are not paying me to say that!
One average ladies handful of mixed leaves - Spinach, rocket and watercress
Two average ladies handfuls of pumpkin with the skin ON - chopped
2 birds eye chillies - chopped finely with the seeds still in. Don't worry about the heat, the halloumi will balance that for you.
Juice of one orange
Olive oil
Salt and Pepper
One block of halloumi - sliced thickly

Pre-heat your oven to 180. Drizzle some oil onto your pumpkin and cover it in the chilli. Season well and put in the middle of the oven for about 20 minutes.

With about 15 minutes to go, fry your halloumi on a griddle pan and place your quinoa in the pumpkin roasting tray alongside the pumpkin and return to the oven for 5 minutes to warm-up.

Place your leaves into two bowls, top with the roasted pumpkin and quinoa mix, add the cheese then squeeze half an orange over each bowl. It sounds like a lot of juice but, trust me, it will be delicious!

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