This would have to be one of my all time favourite salads with the combination of roast pumpkin, salty haloumi and pops of sweet pomegranate you just can't go wrong. Quinoa has a fantastic amino acid profile providing a complete vegetarian source of protein as well as being high in calcium, iron, B vitamins and phosphorus. Mung bean sprouts are an easily digested bean (thanks to the sprouting process) that are full of fibre and a good source of vitamin C and K. Haloumi is another great source of protein and calcium but make sure you buy a good quality organic variety.
1 cup black quinoa
1/2 butternut pumpkin, cut into cubes
1 packet organic haloumi, sliced
1 cup mung bean sprouts
1/2 cup lentils
1 cup cherry tomatoes, halved
1/2 red onion, sliced
1/4 cup pistachio nuts
1/2 cup pumpkin seeds
1/4 cup currants
1 handful parsley
1 handful of coriander
4 large handfuls of rocket
1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp dijon mustard, 3-4 tbsp olive oil, salt and pepper.
Preheat the oven to 180⁰C. Roast the pumpkin for 30-40minute or until soft. Meanwhile rinse and drain the quinoa and place in saucepan, add 2 1/2 cups of water and simmer with the lid on until all of the water has been absorbed. Set aside with the lid on for 10minutes, then fluff with a fork.
Combine the mung bean sprouts, lentils, tomatoes, onion, pistachio nuts, pumpkin seeds, currants, parsley, coriander and rocket. Make the dressing and mix through.
When the pumpkin is almost ready grill the haloumi sliced for 1-2 minutes. Add the pumpkin and quinoa to the salad and top with haloumi and pomegranate seeds.