This salad is perfect for warmer weather and easy to whip up and take for lunches. I will often make a batch, keep it separate from the dressing and it will last a few days.
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.
This salad is a fantastic example of how you can balance a vegetarian meal. Millet is a great gluten free alternative that is similar to cous cous when cooked and is rich in iron, phosphorus and B vitamins, not to mention it also has an impressive amino acid profile for a grain. In this recipe I have used turmeric in the cooking liquid which has phenomenal anti-inflammatory properties.