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