QUINOA, ROAST VEGETABLES, HALLOUMI CHEESE ZAATAR

Quinoa, roast vegetables, halloumi cheese zaatar image

Provided by Ramona's Cuisine - @ramonascuisine

Number Of Ingredients 14

- 240 g quinoa
- 320 g halloumi cheese
- 1 aubergine
- 1 leek
- 1/2 head cauliflower
- 2 med red onions
- 2 red peppers
- 1 orange pepper
- 1/2 pomegranate seeds
- 1 tbsp zaatar powder
- 1/2 tsp paprika or 1-2 pinches of cayenne pepper optional
- 1-2 tbsp olive or coconut oil
- 2 tbsp lemon juice juice from 1/2 lemon
- few mint leaves to garnish

Steps:

Preheat the oven at 190°C/375F/Gas Mark 5.
Peel, wash, and chop all vegetables. Place all in an oven tray, sprinkle with some salt, freshly ground black pepper or some paprika or some nice and hot cayenne pepper if you'd like a kick. I always crave a bit of heat I'm sure you gathered that by now.
Drizzle the olive or the coconut oil over the veggies and mix all nicely to give your veggies a nice oil and spices coating.
Place the tray in the preheated oven and bake for about 40 minutes giving them another mix mid-way.
While your vegetables are baking, place the quinoa in a saucepan with 350ml water, add a pinch of salt and bring to the boil. Once it starts boiling turn the heat all the way down and allow it to gently simmer (covered) for about 15 minutes. If the water has been absorbed that means quinoa is ready. Once ready, set aside.
Also while your vegetables and baking, grill or fry your halloumi cheese.
Take the seeds out from half of your pomagranate. The best way to do this is to bash out the Pomegranate seeds with a spoon and then remove the little white pith. Set aside and get it ready to be sprinkled on at the end.
Mix the quinoa (make sure you drain any leftover water-if any) with the beautifully roasted veggies.
Plate the salad, top up with the grilled halloumi cheese, sprinkle a good amount of pomegranate seeds and garnish with a few mint leaves.