Plant-Based
Red quinoa with a warm vegetable salad, topped with apple relish and smoky halloumi.
1. Set oven to 200ºC.
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. Dice zucchini. Toss on a lined oven tray with pumpkin, 2 tsp cumin, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes, or until golden.
3. Heat a small saucepan over medium heat with 1 tbsp oil and 1 tbsp butter. Dice onion and apple. Add to pan to cook for 3-4 minutes, or until softened. Pour in sugo and 1/4 cup water. Simmer for 10 minutes. Season with salt and pepper to taste.
4. Finely slice silverbeet. Heat a frypan over medium-high heat with 1/2 tbsp oil. Sauté silverbeet for 1-2 minutes, or until softened. Toss with cooked quinoa, pumpkin and zucchini. Reserve pan.
5. Coat halloumi with 2 tsp paprika, 1 tbsp oil, salt and pepper. Reheat frypan over medium heat. Cook halloumi for 2-3 minutes on each side, or until golden.
6. Divide pumpkin salad between plates. Top with halloumi and spoon over relish to taste. Chop basil to garnish.
Notes:
The quinoa should be tender but still have a little bite to it when it’s cooked.
2. Dice zucchini. Toss on a lined oven tray with pumpkin, 2 tsp cumin, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes, or until golden.
3. Heat a small saucepan over medium heat with 1 tbsp oil and 1 tbsp butter. Dice onion and apple. Add to pan to cook for 3-4 minutes, or until softened. Pour in sugo and 1/4 cup water. Simmer for 10 minutes. Season with salt and pepper to taste.
4. Finely slice silverbeet. Heat a frypan over medium-high heat with 1/2 tbsp oil. Sauté silverbeet for 1-2 minutes, or until softened. Toss with cooked quinoa, pumpkin and zucchini. Reserve pan.
5. Coat halloumi with 2 tsp paprika, 1 tbsp oil, salt and pepper. Reheat frypan over medium heat. Cook halloumi for 2-3 minutes on each side, or until golden.
6. Divide pumpkin salad between plates. Top with halloumi and spoon over relish to taste. Chop basil to garnish.
Notes:
The quinoa should be tender but still have a little bite to it when it’s cooked.
Red quinoa 1 packet (150g)
zucchini 1
Diced pumpkin 1/2 bag (500g)
Red onion 1/2
Red apple 1
Tomato sugo 1/3 jar (160ml)
Silverbeet 1/2 bunch
halloumi 2 packets (2x180g)
Basil 1/3 bunch
From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, butter
zucchini 1
Diced pumpkin 1/2 bag (500g)
Red onion 1/2
Red apple 1
Tomato sugo 1/3 jar (160ml)
Silverbeet 1/2 bunch
halloumi 2 packets (2x180g)
Basil 1/3 bunch
From your pantry:
oil (for cooking), salt, pepper, smoked paprika, ground cumin, butter
