Freekeh and quinoa salad with roasted squash and halloumi.
I do realise that the this recipe title seems like a list of trendy foods but I’m not sorry. This was my lunch today, it was a combination of foods that needed using up in the fridge and a lovely onion squash I couldn’t walk past in Lidl! I roasted the squash with warming spices, cinnamon, cumin and ginger and griddled some onion and halloumi to add actual warmth to this salad. Grains and pulses are foods I’m reintroducing to my diet as I try very hard to eat better. If I want a food like halloumi, a medium fat and very salty cheese then I simply adjust the rest of the day’s foods to accommodate it. This seems to be working as another 1kg has been lost over the past 10 days!
Freekeh and quinoa salad with roasted squash and halloumi. (serves 1 but scale up accordingly.)
1 onion squash, deseeded and cut into quarters and quartered again.
1 tomato chopped
1 red onion root retained and cut into 8 segments.
50g piece of halloumi
65g quick cook quinoa and freekeh (I used the Love life waitrose mix)
1 L boiling water
1 tsp za’atar
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp ginger
oil in a pump spray
- Preheat the oven to 220c.
- Mix together the spices and the salt in a large bowl. Toss in the squash pieces and then roast for 20 to 25 minutes until soft. Spritz with a little oil before putting in the oven. Allow to cool.
- Bring the water to the boil, tip in the quinoa and freekeh and boil for 10 minutes. You can add salt to the water if you want. Drain, rince and cool.
- Using a griddle, cook the onion and the halloumi until they are soft and have griddle lines.
- In another serving bowl combine the squash, freekeh, tomato, onion and halloumi.
- Take a spoon and fork and enjoy your lunch, preferably in the sunshine.
- A lime cheek squeezed over the salad just before eating livens everything up even more.
I am adding this to the “No croutons required” vegan and veggie soups and salads link up for August 2015, which is being hosted by Jac at Tinned Tomatoes and also organised by Lisa, at Lisa’s Kitchen.