Quinoa, squash and halloumi salad
A perfect warm salad for when it gets colder and you need some warmth. The addition of pomegranate seeds also makes it more wintery in my eyes. Squash contains beta-carotenes which our body converts to vitamin A to help support our immune system.
ingredients
serves 1
2 tbsp butternut squash (I buy frozen)
drizzle of olive oil
pinch of paprika
2 large handfuls of rocket leaves
2 tbsp cooked quinoa
100g halloumi
1 heaped tbsp pomegranate seeds
Dressing
2 tablespoons of tahini
1 lemon, juiced
pinch of salt and pepper
splash of water
method
prep time: 30 mins
Preheat the oven to 180°C.
Add the butternut squash to a baking tray, drizzle with a little olive oil and paprika to season. Cook either in the pre-heated oven or an air-fryer.
Cook the quinoa according to packet instructions.
Slice and grill the halloumi.
Add the rocket to a large plate.
Add cooked quinoa, cooked halloumi, the pomegranate seeds and butternut squash.
To make the dressing add the tahini and lemon juice to a bowl and stir, add salt and pepper and loosen with a little water.
This salad is also delicous with some pumpkin seeds sprinkled on top.
the health boost tip
This salad contains around 25-30g of protein. We need more protein as we get older to combat sarcopenia (muscle loss) and we believe that a focus on protein is essential.
