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Halloumi salad with butternut squash and quinoa

Michelle Alston
  • 30 minutes
  • Serves 4

INGREDIENTS

100 g

Baby spinach, leaves

350 g

Butternut squash

1

Lemon (50ml), juice of

1

heaped tbsp Mint, leaves

1/2 tsp

Oregano, dried

1/2

Red onion

1

heaped tsp Runny honey

100 g

Quinoa

1/2 tsp

Black pepper, cracked

1/4 tsp

Paprika, smoked

1

very small pinch Sea salt

1/4 tsp

Sea salt

1 tbsp

Olive oil

75 milliliters

Olive oil, extra virgin

2

scant tbsp Pumpkin seeds

20 g

Walnut, halves

200 g

Halloumi cheese