Make this salad vegan with tofu instead of haloumi
There is no Nutrition Label for this recipe yet.
large or 4 small
1/3cupwhite quinoa(rinsed under cold water well)
1/4mediumsweet red onion(finely sliced)
6-81/4 inch thick slicesHaloumi(or tofu - if vegan)
2cupspumpkin(peeled, seeded and 2cm cubed)
1/4cupsunflower seeds(lightly toasted)
Caramelised Balsamic Dressing
1 1/2tbssoft brown sugar
Heat an oven to 180C and line a baking tray with baking paper. Place 1 tbs of the olive oil on the tray and toss with the pumpkin pieces to coat. Roast for 20-25 minutes or until the pumpkin is roasted but still firm enough to hold its shape.
Whilst the pumpkin is roasting, place the quinoa and 2 1/2 cups of water in a saucepan and bring to a boil over a medium heat. Cook quinoa (for about 20 minutes) or until the quinoa is translucent and soft. Rinse quinoa well under warm running water (until the water runs clear). Set aside
To make the Caramelised Balsamic Dressing place the balsamic vinegar and soft brown sugar in a small saucepan and heat, stirring over a medium heat, until the sugar has dissolved. Bring mixture to a boil and cook for about 10 minutes (or until the mixture has reduced by half and has thickened). Set aside until ready to use.
Heat remaining 2 tbs olive oil in a frypan over a high heat. Dust haloumi (or tofu) with plain flour, then place into the very hot oil. Fry each side for a few minutes or crispy and a deep golden brown colour. Break haloumi (or tofu) into pieces if desired.
To serve, mix all ingredients together, adding the Caramelised Balsamic Dressing at the end to taste.