Roasted Carrot and Haloumi Salad

Need

• 100 Grams red quinoa
• 1 Litre water, for steaming

• Air Frying

• 1 bunch of dutch carrots, peeled
• 1 yellow capsicum, cut into large pieces
• 1 red capsicum, cut into large pieces
• 1 red onion sliced into wedges
• EVOO as needed
• 2 Pinches pink salt flakes BUY
• 250 Grams Haloumi, cut in large cubes

• The Dressing

• 1 lemons juice
• 2 Teaspoons chilli jam
• 2 Teaspoons honey

• The Rest

• 2 Handfuls baby spinach leaves
• 1 Handful fresh mint leaves
• 1 Handful parsley
• 1/4 purple cabbage, sliced thinly
• 2 Tablespoons toasted seeds and nuts. We used linseed, sunflower seeds, pine nuts and slivered almonds

Do

1  

Place the quinoa into the basket and place into the Thermomix. Pour over 1 litre of water. Cook 19 min/100°C/speed 3. Set aside.

2  

Preheat the Air Fryer to 200°C. Toss the carrot, capsicum and onion in EVOO and season with salt. Cook in an even layer in the Air Fryer for 12-15 minutes. Do this in batches until they are all cooked.

3  

Coat the Haloumi with EVOO and and pinch of salt. Place on a piece of baking paper into the hot Air Fryer, in an even layer and cook for 5-6 minutes.

4  

Combine the dressing ingredients in a small bowl. Add a little to the quinoa and stir through.

5  

To assemble salad, place spinach leaves on to a large plate. Top with cabbage, mint, parsley, quinoa, cooked vegetables, haloumi, seeds and nuts. Drizzle with remaining dressing.

Served with

• Ciabatta Loaf, Three Ways