Handful of walnuts, sunflower seeds and pumpkin seeds
Handful of pomegranates
2 Spring onions/shallots
Instructions
Salad Dressing:
Place all ingredients into a container with a sealed lid . Shake to combine.
Salad:
Preheat oven to 200ºC .
Place the wedged sweet potatoes, oil and chili peppers into a bowl and toss lightly.
Place the potatoe mixture onto a baking tray and roast for 30minutes or until golden brown.
Toast the walnuts, sunflower and pumpkin seeds .
Heat the oil in a frying pan and cook the haloumi in batches for 2-3 minutes on either side or until golden. Drain on paper towels.
Cook quinoa according to packaging. It usually just requires bowling water poured over it and left for 5minutes to allow the quinoa to absorb the water. I like to add a teaspoon of chicken stock powder for extra taste.
Assemble the salad by placing baby spinach, basil and mint in a bowl, add quinoa, nuts and seeds and pour salad dressing over, and toss lightly.
Top with pomegranates and haloumi.
Plate the potatoes and add the salad for a healthy lunchtime treat.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/quinoa-salad-with-haloumi-and-sweet-potato/