Roasted Beetroot Butternut Halloumi Quinoa Salad recipe by Ruhana Ebrahim

Ingredients

• ½ cup Woolworths red & white quinoa blend
• 1 cup water
• Salt and pepper (to taste)
• ½ teaspoon Chilli powder
• ½ teaspoon Cumin powder
• Butter (as needed)
• 1 teaspoon Robertson's veggie spice
• 6 medium sized beetroot
• 200-400g butternut cubed
• 1 packet Woolworths mint & lemon Halloumi cheese
• 1 Egg (beaten)
• Cornflake crumbs
• Fresh baby mint leaves
• 1. Peel and boil beetroot till when skewered is tender. Cut into quarters.
• 2. Place foil on an oven tray, place on beetroot and butternut and season with a dash of dry spices and a good drizzle of oil.
• 3. Roast in moderate oven till butternut is cooked through. I like to charr veg, but did not this time.
• 4. Cut halloumi into even slices, dip in beaten egg and crumbs and shallow fry on high heat till golden. Remove with a spatula as soon as golden and crisps up.
• 5. Place quinoa in a saucepan to simmer for 15-20min on med-low heat. When done, fluff with a fork, add a teaspoon butter, salt, pepper and veggie spice to taste.
• 6. Add halloumi and quinoa to roasted veg and garnish with little more salt and fresh mint