Roasted pumpkin and halloumi

Difficulty

Low

Time

30 min

Author

Braun

Ingredients

Servings

2

For the quinoa

  • 80 grams quinoa

  • 10 grams fresh parsley

  • 10 grams fresh mint

  • 1 tsp lemon zest

  • 2 tsp lemon juice

  • 30 grams hazelnuts, roasted

  • salt

  • pepper

For the sauce

  • 40 ml tahini

  • 2 tsp lemon juice

  • 40 ml water

  • 2 tsp lemon zest

  • salt

450 grams pumpkin

1 Tbsp olive oil

1/4 tsp ground cumin

1/4 tsp ground cinnamon

salt

pepper

200 grams halloumi

Utensils

HF5073

Instructions

Step 1

Wash the pumpkin and cut into half-moons.

Step 2

Mix the oil with the spices in a bowl and brush the pumpkin slices on all sides.

Step 3

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.

Step 4

For the quinoa, rinse the quinoa under running water and cook according to the packet instructions.

Step 5

Wash the parsley and mint, spin dry and finely chop with the MQ5 food processor.

Step 6

Coarsely chop the roasted hazelnuts with the MQ5 Food Processor.

Step 7

Wash the lemon, grate the zest and squeeze out the juice.

Step 8

Mix the quinoa with the herbs, 1 teaspoon of lemon zest, 2 teaspoons of lemon juice and the hazelnuts.

Step 9

For the sauce, mix the tahini, lemon juice and 2 teaspoons of lemon zest with the water and season with salt.

Step 10

To serve, arrange the quinoa on plates, top with the diced pumpkin and halloumi and drizzle with the tahini sauce.