Name: Roasted Veg, Halloumi & Quinoa Salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2/3 beetroot, peeled and sliced into wedges (raw is best); 1 butternut squash, peeled, deseeded and cut into the same sized chunks as the beetroot. (Sweet potato is a great alternative!); 4 red onions, sliced into wedges; 2 tbsp SPAR olive oil; 200g quinoa, rinsed; 1l vegetable stock; 2 x 250g packs SPAR halloumi, each block cut into 6 slices; 1 garlic bulb; 1 tbsp lemon juice or white wine vinegar; 3 tbsp SPAR extra virgin olive oil; 1 tsp SPAR clear honey

Roasted Veg, Halloumi & Quinoa Salad

Find out everything you need to know to make a delicious roasted vegetable, halloumi & quinoa salad. From ingredients to method - get cooking with SPAR!

Serves: 4
Difficulty: Easy
Prep Time:
10 mins
Cook Time: 50 mins

Tags: summer, Salad, Healthy, Lunch, Roasted Veg, Halloumi, BBQ Sides

Find out everything you need to know to make a delicious roasted vegetable, halloumi & quinoa salad. From ingredients to method - get cooking with SPAR!

This light salad is perfect for a working from home lunch, or as a delicious side as part of a big SPARBQ spread. The leftovers also taste delicious so find our easy halloumi salad recipe below and whip up something new.

How to make a roasted vegetable, quinoa salad

This easy salad recipe is made up of only a handful of basic ingredients, but comes together to make something really delicious. If you can't find quinoa - couscous or other grains would work just as well.

Ingredients Method

What you'll need

2/3 beetroot, peeled and sliced into wedges (raw is best)
1 butternut squash, peeled, deseeded and cut into the same sized chunks as the beetroot. (Sweet potato is a great alternative!)
4 red onions, sliced into wedges
2 tbsp SPAR olive oil
200g quinoa, rinsed
1l vegetable stock
2 x 250g packs SPAR halloumi, each block cut into 6 slices

Dressing

1 garlic bulb
1 tbsp lemon juice or white wine vinegar
3 tbsp SPAR extra virgin olive oil
1 tsp SPAR clear honey

Method

Heat oven to 220C/200C fan/gas 7. Place 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 around 40-45 mins. Stir the veggies half way through so everything is evenly cooked. (If you can only find pre-cooked beetroot, that's fine just don't add to the roasting tin, chop and add at the end as normal)
Whilst waiting for the veg to cook, 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, pop the garlic bulb to one side and stir the remaining vegetables through the quinoa. Next 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 stir together.
Put a griddle pan over a high heat. When it’s really hot, add the halloumi and griddle for 45-60 secs either side until golden and crispy. Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing. Enjoy!

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