Prep: 10min | Cooking: 30min
Complexity: 3/5
ingredients:
(serves 4)
2 potatoes, diced
2 sweet potatoes, diced
2 zucchinis, sliced
1 onion, cut into 8ths
2 garlic cloves, finely chopped
1 cup quinoa, bulgur or lentils
1 cup pearl couscous, or brown rice
1 lemon, sliced
juice from 1 lemon
1 tbsp runny honey
1/4 cup olive oil for dressing
1 tsp paprika
salt, pepper
1 halloumi, sliced
4 tbsp pine nuts
1 lettuce, leaves torn
4 tbsp hummus
method:
Heat oven to 200°C. In a large baking dish or tray, spread out potatoes, sweet potatoes, zucchinis, and onion. Season with salt, pepper, and garlic. Season potatoes with paprika and 1/2 lemon juice. Drizzle all vegetables with some olive oil and roast in oven 30 min.
Meanwhile, toast pine nuts until browned, and set aside.
Simmer quinoa in 2 cups water with a little salt and vegetable stock powder, according to package instructions (ca. 15-20 min until all the water is absorbed by the quinoa). Once ready, season to taste with a little salt and pepper.
In another pot, simmer pearl couscous in 2 cups water with a little salt and vegetable stock powder, according to package instructions (ca. 8 min). Drain and season to taste with a little salt and pepper.
For the dressing, pour remaining lemon juice in a jar, along with the runny honey, 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper. Shake well until combined.
Fry halloumi while assembling salad bowls with grains, vegetables, and fresh salad. Drizzle dressing over salad, add a dollop of hummus on top of the quinoa, sprinkle pine nuts on top and serve with fried halloumi.
