Page 50 - MyMT EATS Recipe book (Proofed May 2017) (2)

Pumpkin, quinoa, kale & haloumi Salad

with tahini dressing

Serves 4-6

INGREDIENTS

500g pumpkin, peeled and cut into thin
wedges (3mm thick)
1 red onion, cut into thin wedges
1 tablespoon olive oil
½ cup quinoa, rinsed under hot running water then drained
100g baby kale leaves
1 cup mint leaves, roughly chopped
1 cup coriander leaves, roughly chopped
200g haloumi, thickly sliced and grilled or fried until golden
2 teaspoons sunflower seeds
½ cup pumpkin seeds, toasted

Dressing:

200g natural yoghurt
1½ tablespoons olive oil
1 tablespoon tahini
Lemon juice to taste (about 1 lemon)
1 clove garlic, crushed
½ teaspoon ground cumin

METHOD

Heat oven to 220°C. Place pumpkin and onion wedges in a large roasting pan,
drizzle with oil and season well with flaky sea salt and freshly ground black
pepper. Roast until pumpkin is tender and starting to caramelise.

Cook the rinsed quinoa in a saucepan of boiling salted water for 15 minutes or until
tender; drain in a sieve.

Make the dressing by combining all the ingredients, seasoning to taste. Set aside
until ready to serve.

To assemble the salad, gently combine pumpkin and onion wedges, kale leaves,
half the mint and coriander and half the seeds on a serving platter with the cooked
quinoa. Then decoratively add the cooked haloumi, pour dressing over then scatter
remaining seeds and herbs on top. Serve immediately.