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Haloumi + Tomato Kebabs with Roast Pumpkin Quinoa + Tahini Dressing

This vegetarian meal is packed full of flavour.
Keyword: Haloumi + Tomato Kebabs with Roast Pumpkin Quinoa + Tahini Dressing, Healthy Eating, Healthy Recipe, Healthy Recipes, Nadia Lim
Servings: 4

Ingredients

Roast Pumpkin Quinoa

  • 400 g pumpkin or butternut
  • 1 red onion cut into 2cm-thick wedges
  • 1 tsp fennel seeds crushed
  • 1 tsp coriander seeds crushed
  • ½ tsp chilli flakes (optional)
  • 1 Tbsp olive oil
  • 1 tsp liquid honey
  • salt
  • freshly ground black pepper
  • 2 garlic cloves finely chopped
  • 1 cup cooked quinoa

Kebabs

  • 360 g haloumi cut into 2cm cubes
  • 1 Tbsp sumac (optional)
  • 24 cherry tomatoes
  • 8 bamboo skewers
  • 1 Tbsp olive oil

To Serve

  • baby spinach or kale 2 large handfuls
  • ¼ cup Kalamata olives pitted, chopped
  • 1 Tbsp preserved lemon finely chopped or lemon grated zest of 1
  • ¼ cup flat-leaf parsley finely chopped
  • tahini dressing

Instructions

  • Preheat oven to 200°C/390°F. Line an oven tray with baking paper. Toss pumpkin or butternut and red onion with fennel and coriander seeds, chilli flakes, if using, olive oil and honey. Season well with salt and pepper and roast for about 20 minutes, turning a few times during cooking, until the pumpkin is soft and caramelised. With a few minutes cooking time to go, toss in chopped garlic. Cook the quinoa.
  • Roll haloumi in sumac, if using, to lightly coat. Skewer haloumi and cherry tomatoes onto bamboo skewers. Make sure the skewers go through the centre of the haloumi and tomatoes so they sit flush and both make contact with the pan when cooking.
  • When ready to cook the kebabs, heat 1 teaspoon olive oil in a large frying pan or on a barbecue hot plate. Cook kebabs in batches for 1-2 minutes on each side until the haloumi is golden and melted inside. Use a fish slice to push down on the kebabs gently for more even cooking. Add 1-2 teaspoons more oil as required.
  • Fluff up quinoa and toss with roast pumpkin and onion, any roasting juices from the tray, baby spinach or kale, olives, lemon and parsley. Season to taste.
  • To serve divide roast pumpkin, quinoa and kebabs between plates and drizzle over tahini dressing.

Notes

From: Lim, Nadia (2015) Nadia Lim's Fresh Start Cookbook Penguin Random House