Halloumi and Roast Vegetable Bowls

Ingredients

• 500 gram butternut pumpkin, cubed
• 1 piece red capsicum, cut into chunks
• 1 piece red onion, cut into wedges
• 3 tablespoon olive oil
• 1 cup quinoa, rinsed
• 400 gram halloumi, sliced
• 1 piece lemon, juiced
• 1 teaspoon honey
• 60 gram baby spinach

Instructions

1. 1Preheat the oven to 200°C and line an oven tray with baking paper.
2. 2Toss the pumpkin, capsicum and onion with 2 tablespoons of oil on the tray and roast for 30 minutes until golden.
3. 3Meanwhile, simmer the quinoa in 2 cups of water for 15 minutes, then drain and fluff with a fork.
4. 4Whisk the lemon juice, honey and remaining oil in a small bowl to make the dressing.
5. 5Pan-fry the halloumi slices in a dry non-stick pan for 2 minutes each side until golden.
6. 6Divide the quinoa, spinach and roast vegetables between four bowls.
7. 7Top with halloumi, drizzle with the dressing and serve.