Roasted Vegetable Quinoa Salad with Griddled Halloumi
Warm quinoa salad combining roasted beetroot, butternut squash, and red onion with creamy griddled halloumi. Finished with a roasted garlic dressing made from the caramelized bulb roasted alongside the vegetables. A satisfying vegetarian dish with nutty grains, sweet roasted vegetables, and salty cheese.
Ingredients
- 1 bunch beetroot, raw, peeled and sliced into wedges, 4 large
- 1 medium butternut squash, peeled, deseeded, and cut into chunks matching beetroot size
- 4 red onions, sliced into wedgesshallots1:1
slightly sweeter, more delicate flavor
- 2 tbsp olive oil
- 7 oz quinoa, rinsed
- 4 cups vegetable stock
- 2 x 250g packs halloumi, each block cut into 6 slices
- 1 garlic bulb
- 1 tbsp lemon juice or white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp clear honey
Instructions
- 1
Heat oven to 425°F fan 400°F or.
- 2
Place beetroot, squash, and red onion in a large roasting tin. Cut the top from the garlic bulb and drizzle with olive oil, wrap in foil, and add to the tin.
- 3
Season the vegetables, pour remaining oil over them, and roast for 40-45 minutes, turning halfway through.
- 4
While vegetables roast, put quinoa and vegetable stock in a medium saucepan over high heat. Bring to a boil, cover with a lid, and simmer for 15 minutes.
- 5
Drain quinoa and return to the pan off the heat.
- 6
Once vegetables are roasted, set aside the garlic bulb and stir the remaining vegetables through the quinoa.
- 7
For the dressing, squeeze the roasted garlic from the bulb into a small bowl. Add lemon juice, extra virgin olive oil, honey, and seasoning, and mix.
- 8
Heat a griddle pan over high heat until very hot. Griddle halloumi slices for 45-60 seconds per side, working in batches if needed.
- 9
Spoon quinoa and vegetables onto plates, top with halloumi, and drizzle with dressing.
Tips
Turn the roasted vegetables halfway through cooking to ensure even caramelization.
The roasted garlic becomes sweet and mild; squeeze it carefully as it will be hot.
Halloumi has a high melting point, so it will soften but hold its shape on the griddle.
Work in batches when griddling halloumi to avoid overcrowding the pan and ensure good color development.
Good to Know
Store leftover salad (without halloumi and dressing) in an airtight container in the refrigerator for up to 3 days. Halloumi and dressing are best served fresh.
Roast vegetables and cook quinoa up to 1 day ahead. Store separately and bring to room temperature or gently reheat before assembly. Prepare dressing up to 2 hours ahead. Griddle halloumi just before serving.
Serve warm or at room temperature. Can be served as a main course for 2-3 people or as a side dish for 4-5.
Common Mistakes
Do not skip turning the vegetables halfway through roasting to avoid uneven caramelization and burning.
Do not crowd the griddle pan when cooking halloumi to avoid steaming instead of achieving color.
Do not use soft cheeses instead of halloumi as they will melt completely on the griddle.
Substitutions
slightly sweeter, more delicate flavor