This light but hearty salad will keep you satisfied and is perfect for your office lunch break or a light dinner.

Serves: 4 Prep. time: 10′ Cooks in: 35′ Ready in: 45′

Ingredients
350 g squash, diced
3 tbsp extra-virgin olive oil
1 tsp dried oregano
½ tsp sweet paprika
salt, pepper

For the salad
100 g rocket
100 g quinoa, boiled, drained
½ red onion, thinly sliced
3 tbsp walnuts, coarsely crushed
2 tbsp pumpkin seeds, toasted
20 fresh spearmint or mint leaves
200 g haloumi cheese, sliced

For the dressing
100 ml extra-virgin olive oil
50 ml lemon juice
1 tbsp runny honey

Method
Step 1
Preheat oven at 180C/fan. In a bowl mix all ingredients for the squash and transfer on a non-stick baking dish, bake for 30-35 min. until squash is very tender.

Step 2
In a bowl mix well all dressing ingredients.

Step 3
In a griddle pan cook haloumi for 2-3 min. on each side until nicely colored and tender.

Step 4
Mix all salad ingredients in a large serving bowl with 1/3 of the dressing. Place cheese slices on top, drizzle with remaining dressing and serve.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Σαλάτα με ψητή κολοκύθα, κινόα, χαλούμι και σάλτσα μελιού

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