A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
- 1 bunch raw beetroot (4 large), peeled and sliced into wedges
- 1 medium butternut squash, peeled, deseeded and cut into the same sized chunks as the beetroot
- 4 red onions, sliced into wedges
- 2 tbsp olive oil
- 200g quinoa, rinsed
- 1l vegetable stock
- 2 x 250g packs halloumi, each block cut into 6 slices
- 1 garlic bulb
- 1 tbsp lemon juice or white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp clear honey
MethodPut the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- 3 tbsp extra-virgin olive oil
- 1 small red onion, sliced
- 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
- 200g quinoa
- 500ml vegetable stock
- small bunch flat-leaf parsley, roughly chopped
- zest and juice 1 lemon
- large pinch sugar
- 250g pack halloumi cheese, cut into 6 sliced
- Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
- Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
- 2 tablespoons grapeseed oil
- 4 cups yellow summer squash cut into 1/2-inch cubes
- 1/2 teaspoon salt, divided
- 1 teaspoon ground black pepper
- 1 1/2 cups quinoa
- 3 cups water
- 1 tablespoon finely shredded lemon peel
- 1/3 cup lemon juice
- 1/3 cup grapeseed oil
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1 1/2 cups snipped Fresh Mint
- 3/4 cup arugula
- Freshly ground pepper
- In a large skillet heat the 2 tablespoons oil over medium-high heat. Add squash; cook until crisp-tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat; let cool. Set aside.
- Meanwhile, place quinoa in a strainer; rinse with cold water. In a large saucepan combine the 3 cups water and 1/8 teaspoon salt. Bring to boiling over medium-high heat. Add quinoa. Reduce heat. Simmer, covered, about 15 minutes or until the grain becomes translucent, the white germ forms a spiral on the exterior of the grain, and most of the liquid is absorbed.
- For dressing, in a small bowl whisk together lemon peel, lemon juice, the 1/3 cup grapeseed oil, the honey, and garlic. In a large bowl combine undrained cooked quinoa, squash, mint, and arugula. Pour dressing over quinoa mixture; toss gently. Season to taste with salt and pepper.
- 2 tablespoons grated fresh ginger
- 1/4 cup honey
- 2 tablespoons White Wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 small clove garlic, minced
- 1/4 cup extra-virgin Olive Oil
- 1/4 teaspoon salt and freshly ground black pepper
- 1 cup water
- 2/3 cup uncooked quinoa
- 1/4 teaspoon salt
- 1/2 cup whole cashews, coarsely chopped
- 1/2 cup Dried Apricots, sliced in thin slivers
- 1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
- 1/4 cup thinly sliced Red Onion
- 1 small head butter lettuce, torn (4 cups)
- For Honey Vinaigrette, in a small bowl whisk together ginger, honey, vinegar, lime juice, and garlic. Drizzle in olive oil, whisking constantly, until well combined. Season with salt and pepper. Set aside.
- For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes.
- Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with 1/2 cup of the Honey Vinaigrette. If necessary, season to taste with salt and pepper; toss again. Pass remaining vinaigrette. Refrigerate any remaining vinaigrette up to 5 days.