Roast Vegetable and Halloumi Salad

May 9, 2019


With Mother’s Day just around the corner I thought I would share a recipe that you can share with your family this weekend. It is super simple to put together and would go nicely with any protein you are planning to serve. This is also a great recipe to prepare on a Sunday to have for lunches during the week. It is filled with ingredients that are going to keep you full throughout the afternoon and avoid that spike in sugar that makes us crave chocolate at 3pm. I really hope you give this recipe to try. Feel free to change up the vegetables to those which you have on hand (sweet potato works wonderfully). If you do make this please send me a picture because I would love to see!


Happy Mother’s Day to all the incredible mums out there!


Recipe (Serves 4 as a side)



For the veggies:

2 cups of Jap pumpkin, chopped into bite sized pieces

2 large beetroots, chopped into bite sized pieces

2 cloves garlic, minced

2 tbsp Italian seasoning

1/4 cup olive oil

2 tsp salt


For the salad:

½ cup quinoa

4 cups rocket

1/3 cup pepitas, roasted

Handful chopped parsley

180g halloumi


For the dressing:

3 tbsp olive oil

Juice of half whole lemon

1 tsp salt



  1. Place all the ingredients for the vegetables (pumpkin, beetroot, garlic, Italian seasoning, olive oil and salt) in a non-stick tray. Ensure that all the vegetables are well coated in the oil and seasoning.

  2. Lay all the vegetables in a single layer and bake in a 180C oven for 40 minutes or until the vegetables have some colour and are completely cooked through.

  3. Rinse the quinoa and put in a non-stick pot with 1 cup of water. Bring to the boil over high heat. Place the lid on and put the heat to low and allow to cook for 15 minutes or until all the water has been absorbed.

  4. Allow the vegetables and quinoa to cool.

  5. Cut the halloumi into strips. Cook in a non-stick tray over medium heat. Continue to turn the halloumi with tongs and remove from the pan when it is golden on all sides.

  6. In a small bowl, mix together the ingredients for the dressing (olive oil, lemon juice and salt) and set aside.

  7. In a large bowl add the rocket, cooked quinoa, vegetables, parsley and half the pepitas. Pour the dressing over the top and toss until all the ingredients are evenly distributed.

  8. Taste for seasoning and add additional salt if needed.

  9. Arrange the halloumi on top and sprinkle over the remainder of the pepitas.










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