Recipe extract: Nadia Lim’s cookbook Let’s Eat, available in book stores from 7th September

One of my favourite vegetarian meals — hearty and filling enough to have as a meal on its own, but it would also make a fantastic extra-special side.

Serves 4 or 6 as a side salad | Gluten Free

ROAST PUMPKIN

500g pumpkin or butternut (skin on), cut into 2cm chunks
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp liquid honey

QUINOA SALAD

1 cup quinoa
1½ cups water
flesh of 2 avocado (firm ripe), sliced
1 punnet cherry tomatoes (about 250g), halved
1 cup seedless grapes, halved
6-8 medjool dates, stone removed, chopped
handful baby spinach or rocket
¾ cup flat-leaf parsley, chopped
salt and pepper
olive oil for cooking
200g halloumi sliced 5mm thick

DRESSING

3 tbsp red wine vinegar
1 tbsp wholegrain mustard
juice of 1 lemon
1 tbsp liquid honey
3 tbsp extra-virgin olive oil

Preheat oven to 200°C. 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.
Meanwhile, cook the quinoa. Combine quinoa and water (with a pinch of salt) in a medium-sized 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.
Fluff up quinoa grains with a fork and toss with roast pumpkin and remaining quinoa salad ingredients. Season to taste with salt and pepper.
Heat a drizzle of oil in a fry pan on medium heat and cook halloumi 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.
To serve, divide Quinoa Salad between bowls and top with slices of cooked halloumi.

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