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Circle of Health

Pumpkin and Beetroot Haloumi Salad

Recipe by Dani Stevens

This recipe is a beauty. You can either roast your veggies or if you are in a hurry like I was tonight, I used my fry pan which made the cooking process a lot quicker.

It’s such a colourful dish, full of flavour and is one of our staple monthly recipes.

Ingredients:

  • ½ pumpkin peeled and cubed
  • 1-2 beetroot cubes
  • 1 red onion sliced
  • 1 lemon cut into wedges
  • 1 packet cooked quinoa
  • 2-4 chicken stock (I use Massel vegan range)
  • ½ cup of currants
  • 1 cup of dukkah
  • 1 cup of walnuts
  • 1 packet of vegan haloumi
  • Cocotribe Natural Yogurt
  • 1 cucumber grated
  • Handful of fresh mint
  • Salt and pepper to taste
  • Drizzle of olive oil

Method:

  1. In an oven tray drizzle olive oil over the vegetables and roast in a preheated oven 180C degrees until golden brown or for a quicker version, pan fry. I used my new Circulon Total to grill my veggies.
  2. Cook quinoa as per packet instructions, add chicken stock and currants. Meanwhile toast walnuts and dukkah and set aside.
  3. Grate cucumbers and squeeze off excess water, mix with Cocotribe natural yoghurt and mint. Add salt and pepper to taste. Set aside.
  4. Fry up halloumi and assemble plates with quinoa, vegetables, halloumi, sprinkle walnuts and drizzle this delicious fresh tzatziki sauce.