The perfect meal if you like a salad even in winter! It’s hearty, warming and full of Vitamin A, B6 and Manganese which are great for your immune system, healthy skin and brain; supports good mood and reduces inflammation
Cooking time: about 40-50min
½ butternut squash (about 500g)
1 pack Halloumi cheese
150g cooked quinoa
3 handful of rocket
1 handful coriander (optional)
1 tbsp chilli powder
2 cloves garlic, minced
For the dressing
1 heaped tbsp Hummus (your choice, mild or spicy)
1tbsp lemon juice
4 tbsp olive oil
2 tsp dried herbs (any you like)
Salt and pepper to taste
(add a bit of water if needed)
Pre-heat the oven to 180C
Start by peeling the carrots and parsnips, cut them in bite 2cm pieces and halve or quarter them. Add a splash of oil to a baking tray, add the veg and some of the chilli powder and bake it for about 20 min.
In the meantime, peel the butternut squash, remove the seeds and cut it into cubes. Add it to the baking tray together with the garlic and the remaining chilli powder and bake for another 15 min.
Cut the halloumi into cubes, add some oil to a small frying pan, and roast it on medium heat, turning every so often. Don’t leave it alone, it needs to be browned but will burn rather quickly if you leave it too long!
Put the quinoa in a bowl, stir in the rocket and coriander (if you use it). Add the roasted vegetables and the cheese and serve immediately after adding the dressing. Enjoy!