Quinoa Bowl

250 g halloumi cheese, sliced

350 g (2 ⅓ cups) butternut, peeled and cut into small cubes

15 ml (1 Tbsp) olive oil

2,5 ml (½ tsp) dried oregano

1,25 ml (¼ tsp) smoked paprika

1,25 ml (¼ tsp) cracked black pepper

1,25 ml (¼ tsp) sea salt

100 g (¾ cup) You First Quinoa (dry weight)

100 g (3 ½ cups) baby spinach leaves

30 ml (2 tbsp) pumpkin seeds

½ a medium red onion, peeled and sliced thinly

125 g (½ cup) Food Lover’s Baby Cucumbers, sliced

4 whole radishes, sliced

20 g walnut halves crumbled

A handful of pomegranate seeds

1. Preheat the oven to 200°C.  This recipe uses an electric fan-assisted oven; please adjust according to your own oven.
2. Place the butternut cubes on a baking tray. Add 1 tablespoon of olive oil, ¼ teaspoon of smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon of salt and cracked black pepper.
3. Mix well so the butternut is covered in everything.
4. Cook until soft, about 20 minutes. Turn halfway through cooking.
5. While the butternut is roasting, cook the quinoa according to the pack instructions.
6. Once cooked, leave to cool, then when you are ready to plate up, use a fork to fluff up the quinoa.
7. Brush a little oil on a skillet or non-stick pan. Heat the pan until hot, turn down the heat a little, then add the slices of halloumi.
8. Cook each side for 3-4 minutes. They should be golden brown.
9. To serve, add the quinoa to a large serving dish, add the spinach, butternut, radish, baby cucumbers, red onion, nuts and mix gently. Garnish with pomegranate seeds.