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Home Recipe overview Pumpkin Halloumi salad
Recipes Vegetarian Lunch Salads Healthy Easter Easter Dinner

Because of the fiber and many vitamins and minerals in pumpkin, this is a very healthy ingredient for a salad. Together with the quinoa, which is also high in fiber, this salad is very filling. The salty halloumi and fresh pomegranate seeds are delicious together. The good fats from the avocado completes the dish!

Recipe

Pumpkin Halloumi salad

Healthy, colorful and delicious! The fiber and many vitamins and minerals in pumpkin make this a very healthy ingredient for a salad.

Course Lunch/Main Course
Kitchen Dutch
Servings 2 servings

Preparation time

Preparation time 25 min
Total 25 min

Equipment

  • Pan
  • Oven preheated to 200 degrees
  • Baking tray

Ingredients

  • 100 g quinoa
  • Half pumpkin
  • 1 packet of halloumi
  • 1 avocado
  • Pomegranate seeds
  • 200 g spinach
  • Lemon juice
  • Dressing: 2 tablespoons yogurt 1 teaspoon za'atar

Pumpkin Halloumi salad

    1. Preheat the oven to 200 degrees.
    2. Kook The quinoa according to the preparation method on the package and lets cool.
    3. Cut the pumpkin into cubes and sprinkle with some olive oil and sea salt. Place the pumpkin on a baking sheet and bake for 20 minutes.
    4. Meanwhile, cut the halloumi into slices. Heat a (grill) pan with oil and grill the halloumi on both sides for 10 minutes until they are crispy and a little brown.
    5. Cut the avocado into cubes. Divide the spinach over the plates and place Halloumi and Avocado over it according to the quinoa, pumpkin, paste.
    6. Garnish with pomegranate seeds. Mix the yogurt with the Za’atar and sprinkle over the salad together with the lemon juice.
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4.193 reviews