Roasted Beetroot Butternut Halloumi Quinoa Salad

RECIPE

Roasted Beetroot Butternut Crispy Halloumi Quinoa Salad
Rec cred: @when_ruhana_cooks
Ingredients:½ cup Woolworths red & white quinoa blend1 cup waterSalt and pepper (to taste)½ teaspoon Chilli powder½ teaspoon Cumin powderButter (as needed)1 teaspoon Robertson's veggie spice6 medium sized beetroot200-400g butternut cubed1 packet Woolworths mint & lemon Halloumi cheese1 Egg (beaten)Cornflake crumbsOilFresh baby mint leaves
Method:1. Peel and boil beetroot till when skewered is tender. Cut into quarters.2. Place foil on an oven tray, place on beetroot and butternut and season with a dash of dry spices and a good drizzle of oil. 3. Roast in moderate oven till butternut is cooked through. I like to charr veg, but did not this time.4. Cut halloumi into even slices, dip in beaten egg and crumbs and shallow fry on high heat till golden. Remove with a spatula as soon as golden and crisps up. 5. Place quinoa in a saucepan to simmer for 15-20min on med-low heat. When done, fluff with a fork, add a teaspoon butter, salt, pepper and veggie spice to taste.6. Add halloumi and quinoa to roasted veg and garnish with little more salt and fresh mint leaves.

INFO & TIPS

I didn't have fresh mint leaves for the image

POSTED ON

04 Sep 2017

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