Ginger maple pumpkin & quinoa with halloumi

30 Min
4 People
Rating starstarstarstarstar
Flavoursome roast pumpkin with coriander, mixed quinoa, golden halloumi and orange dressing.
1. Set oven to 220ºC.
 Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.

2. Toss pumpkin with 1 tbsp maple syrup, 1 tbsp oil, salt and pepper on a lined oven tray. Roast in oven for 20-25 minutes, or until cooked through.

3. Peel and grate ginger, finely chop coriander stems (pick and reserve leaves). Combine with orange zest and juice, 3 tbsp olive oil, salt and pepper to taste. Slice radishes and celery, set aside.

4. Toast pepitas in dry frypan over medium-high heat, stirring for 3-4 minutes until golden. Remove and reserve pan.

5. Reheat pan with 1 tbsp oil. Slice halloumi and cook for 2 minutes on each side, or until golden. Remove from pan. Trim and halve asparagus. Cook for 3-4 minutes, or until tender. Season with pepper.

6. Toss together quinoa, vegetables, halloumi and dressing. Season with salt and pepper. Garnish with coriander leaves and pepita seeds. Divide between plates to serve.

Use ginger to taste or add half to the pumpkin when roasting.

Cook halloumi and asparagus in same pan if it fits.
mixed quinoa 1 packet (200g)

diced pumpkin 1/2 bag (500g)

ginger 40g
coriander 1/2 packet
orange 1
radishes 1/2 bunch
celery 2 sticks

pepita seeds 1 packet (40g)

halloumi 1 packet
asparagus 1 bunch

From your pantry:
oil (for cooking + olive), salt, pepper, maple syrup