Roasting beetroot and Carrots really intensifies the sweetness which works wonderfully with the cumin and lemon. Pack up any remaining salad for your lunchbox the next day.
Prep 15 minutes
Cook 40 minutes
1tbsp cumin seeds
3tbsp olive oil
225g pack Halloumi cheese, sliced into to 8 pieces
grated zest and juice from 1 lemon
28g pack flat leaf parsley
40g flaked almonds
1 Preheat the oven to 200C/fan 180C/gas 6. Wash and remove the tops from the beetroot and carrots and dry with kitchen paper. Cut each beetroot into quarters and chop the carrots into thick rounds and place in a roasting tin . Add the cumin seeds and a tablespoon of olive oil and toss everything together well. Roast for 35 – 40 minutes until the beetroot and carrots are golden and very tender.
2 Meanwhile place the Quinoa in a saucepan and cover with water measuring about 4cm above the Quinoa. Bring to the boil and simmer for 20 minutes until all the water has been absorbed. Turn of the heat , cover and set aside.
3 Heat another tablespoon of oil in a non stick frying pan and add the halloumi cheese in a single layer and cook until golden , about 2 – 3 minutes then turn and cook the other side .
4 Place the roasted vegetables in a large bowl . Fluff up the Quinoa with a fork and add to the bowl with the lemon zest and juice, the remaining tablespoon of olive oil , the chopped flat leaf parsley and toasted flaked almonds. Season to taste and toss together gently. Serve spooned onto serving plates with a few slices of the halloumi cheese on top and a spoonful of thick Greek yoghurt.
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