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Wash the pumpkin and cut into half-moons.
Mix the oil with the spices in a bowl and brush the pumpkin slices on all sides.
Cut the halloumi into cubes and place in the basket of the MultiFry Pro with the seasoned pumpkin and fry for approx. 15 minutes at 190°C in the air fry program for vegetables. Turn halfway through.
For the quinoa, rinse the quinoa under running water and cook according to the packet instructions.
Wash the parsley and mint, spin dry and finely chop with the MQ5 food processor.
Coarsely chop the roasted hazelnuts with the MQ5 Food Processor.
Wash the lemon, grate the zest and squeeze out the juice.
Mix the quinoa with the herbs, 1 teaspoon of lemon zest, 2 teaspoons of lemon juice and the hazelnuts.
For the sauce, mix the tahini, lemon juice and 2 teaspoons of lemon zest with the water and season with salt.
To serve, arrange the quinoa on plates, top with the diced pumpkin and halloumi and drizzle with the tahini sauce.
This recipe was prepared with Braun's MultiFry 5.
Wash the pumpkin and cut into half-moons.
Mix the oil with the spices in a bowl and brush the pumpkin slices on all sides.
Cut the halloumi into cubes and place in the basket of the MultiFry Pro with the seasoned pumpkin and fry for approx. 15 minutes at 190°C in the air fry program for vegetables. Turn halfway through.
For the quinoa, rinse the quinoa under running water and cook according to the packet instructions.
Wash the parsley and mint, spin dry and finely chop with the MQ5 food processor.
Coarsely chop the roasted hazelnuts with the MQ5 Food Processor.
Wash the lemon, grate the zest and squeeze out the juice.
Mix the quinoa with the herbs, 1 teaspoon of lemon zest, 2 teaspoons of lemon juice and the hazelnuts.
For the sauce, mix the tahini, lemon juice and 2 teaspoons of lemon zest with the water and season with salt.
To serve, arrange the quinoa on plates, top with the diced pumpkin and halloumi and drizzle with the tahini sauce.
