This gluten free main or side dish is full of flavour, colours and fibre!
Ingredients (serves 4)
1 cup quinoa, rinsed
3 cups water
2 medium capsicums, sliced thickly
300gm pumpkin, sliced into chunks
2 carrots, sliced diagonally
2 tbsp olive oil
1 avocado, sliced
100g haloumi, sliced
3 large handfuls spinach, chopped
2 tbsp Dukka
Dressing: 1/4 cup extra virgin olive oil, 1/8 cup balsamic vinegar, 1 tbsp honey, 1/2 lemon juice, squeezed
Pre-heat the oven to 180 degrees on fan-bake and pre line a baking tray with baking paper. Place the capsicum, pumpkin and carrots on the baking tray and drizzle with olive oil. Season with salt and pepper then cook in oven for 20-25 minutes until nice and crisp.
Cook the quinoa as per instructions, simmer in boiling water until cooked.
Heat a fry pan on low heat and fry the haloumi until slightly brown each side (should only be 3-4 minutes).
Place all the veggies, spinach, quinoa, avocado and haloumi in a bowl and combine. Mix all the dressing ingredients together then drizzle through the salad. Garnish with the dukkha and other herbs like parsley and basil.