salad with grains & roast veggies

Prep: 10min | Cooking: 30min

Complexity: 3/5

ingredients:

(serves 4)

• 2 potatoes, diced

• 2 sweet potatoes, diced

• 2 zucchinis, sliced

• 1 onion, cut into 8ths

• 2 garlic cloves, finely chopped

• 1 cup quinoa, bulgur or lentils

• 1 cup pearl couscous, or brown rice

• 1 lemon, sliced

• juice from 1 lemon

• 1 tbsp runny honey

• 1/4 cup olive oil for dressing

• 1 tsp paprika

• salt, pepper

• 1 halloumi, sliced

• 4 tbsp pine nuts

• 1 lettuce, leaves torn

• 4 tbsp hummus

method:

Heat oven to 200°C. In a large baking dish or tray, spread out potatoes, sweet potatoes, zucchinis, and onion. Season with salt, pepper, and garlic. Season potatoes with paprika and 1/2 lemon juice. Drizzle all vegetables with some olive oil and roast in oven 30 min.

Meanwhile, toast pine nuts until browned, and set aside.

Simmer quinoa in 2 cups water with a little salt and vegetable stock powder, according to package instructions (ca. 15-20 min until all the water is absorbed by the quinoa). Once ready, season to taste with a little salt and pepper.

In another pot, simmer pearl couscous in 2 cups water with a little salt and vegetable stock powder, according to package instructions (ca. 8 min). Drain and season to taste with a little salt and pepper.

For the dressing, pour remaining lemon juice in a jar, along with the runny honey, 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper. Shake well until combined.

Fry halloumi while assembling salad bowls with grains, vegetables, and fresh salad. Drizzle dressing over salad, add a dollop of hummus on top of the quinoa, sprinkle pine nuts on top and serve with fried halloumi.