Roasted beets, broccoli, halloumi and quinoa with a sweet mustard dressing

Halloumi is probably my favourite cheese, completely unique in flavour and texture in the cheese world I think hehe …anyway its great on top of salads as well as random veggie bowls like this and a little goes a long way (have to remember its pretty high in salt! but so delicious…)

(Serves 1)

  • 50g Normal or Light halloumi cut into 1/2 cm thick slices
  • 50g uncooked quinoa cooked according to instructions on packet
  • A few florets of broccoli
  • 1 Beetroot peeled and cut into chunks
  • 1/2tsp. Extra virgin olive oil
  • 1/2tsp Chili flakes
  • 1/2tsp. Honey or agave syrup 
  • 1tsp. Dijon mustard
  • 1tsp. Lemon juice
  • Pepper
  1. Heat your oven to 200oC
  2. Coat your beetroot in the oil and chili flakes, place on a non-stick roasting tray and roast in the oven for 30 minutes till tender
  3. When your beetroot is nearly done boil/ steam your broccoli for 4 minutes so it still has bite (al dente)
  4. Just before your beetroot is ready, cook your halloumi in a non-stick frying pan until golden brown on both sides
  5. Put your beetroot, quinoa, broccoli, and halloumi into a bowl
  6. Mix the honey, mustard, lemon juice, & pepper together and pour over your extra nutritious bowl of goodness and you’re ready to eat!


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