Feel Good Roasted Squash And Halloumi Quinoa Food

ROASTED VEGETABLE SALAD WITH QUINOA AND HALLOUMI

Steps:

• Preheat the oven to 200° (390F). Line a baking tray with baking paper and place the red onion, courgette slices, and sweet pepper wedges on it.
• In a small bowl, mix 3 tablespoon of olive oil with the dried oregano, lemon zest, and crushed garlic. Season with salt and pepper. Drizzle over the veggies and toss to combine well.
• Spread the veggies in an even layer and roast for 20 minutes.
• Remove the tray from the love, toss all the veggies again, add the remaining 1 tablespoon of olive oil, and roast for another 10-15 minutes.
• Take the tray out again, drizzle the balsamic vinegar, and roast for another 5 minutes.
• In the meantime, toast the pine nuts in a dry-frying pan until slightly golden. Do the same with the sliced halloumi. It takes about 3-4 minutes to get that golden look.
• Take the vegetables out of the oven and transfer to a bowl or serving plate.
• Sprinkle the quinoa and pine nuts on top and add the grilled halloumi slices. Serve immediately.

ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
• Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
• Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

HALLOUMI SALAD WITH BUTTERNUT SQUASH AND QUINOA

Steps:

• Preheat the oven to 200 degrees C / 392 F I use an electric fan assisted oven, please adjust according to your own oven.Place the butternut squash on a baking tray, add 1 tbsp of olive oil, 1/4 tsp of smoked paprika, 1/2 tsp dried oregano, 1/4 tsp of salt and cracked black pepper. Mix well so the squash is covered in everything. Cook until the squash is soft about 20 minutes. Turn the squash halfway through cooking.
• While the squash is roasting cook the quinoa according to the pack instructions.Once cooked leave to cool, then when you are ready to plate up use a fork to fluff up the quinoa.
• Brush a little oil on a skillet or non stick pan. Heat the pan until hot, turn down the heat a little then add the slices of halloumi. Cook each side for 3 to 4 minutes. They should be golden brown.
• To make the dressing add all the ingredients to a small bowl or jug and whisk until combined. Leave in the fridge until ready to serve.
• To serve, add the quinoa to a large serving dish, add the spinach, squash, red onion, nuts and seeds and mix gently. I serve the dressing on the side but you could add the dressing now and mix gently. Top with the halloumi and mint leaves.

SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM

Steps:

• Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
• For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
• To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
• Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.

HALLOUMI & QUINOA FATTOUSH

Steps:

• Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
• Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
• Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

STUFFED BUTTERNUT SQUASH WITH QUINOA

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
• Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
• Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

QUINOA SALAD WITH GRILLED HALLOUMI

Steps:

• Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
• Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.