Today will probably be the warmest day of the week in Berlin – if you can trust the weather forecast ;) I’m fine with that, as long as the fan we have a home is on high-speed right in front of me. On days like this, we usually don’t use our oven – for this Quinoa Summer Salad with Roasted Veggies & Halloumi, of course, the oven had to do its job – otherwise, there would have been no roasted veggies… but he did that well without me in the kitchen. I was sitting in the living room letting fresh air blow in my face by the fan ;P
Summer in an apartment right under the roof can be quite exhausting when the sun hits the skylights and the rooms get warmer by the minute. On days like that the oven and I are no friends at all. If I don’t have to bake, the oven actually stays off. Early in the morning, you can actually bake something – like the veggies here for the salad – but by noon at the latest, everything has to be shut down, every possible heat source hast to be turned off and I sit in front of the fan. Last year we tried air conditioning, but that one let us down after a few days and had to be sent back to the store…
Fortunately, you can prepare a salad like this one here with the roasted veggies quite well in advance. Veggies and quinoa can be roasted/cooked early in the morning when everything is still nice and cool – the salad itself can be assembled later on without much effort. You could also roast the veggies a day earlier and keep them in the fridge – they won’t go bad and are still good the following day. We do roasted veggies quite often when we prep meals a couple of days in advance…
For the veggies, I used pumpkin, zucchini, and beetroot. If you prefer other veggies – go for it! Everything that can be roasted is fine here. Peppers, eggplants or potatoes all work well in a salad. Just mix together whatever you like best!
A summer salad like this one here is ideal for a BBQ with friends or family. You can prepare the salad in the morning, let the flavors develop, and right before serving you give the halloumi some time on the grill. Theoretically, you could also roast the veggies on the grill, but doing it in the oven is easier ;)
INGREDIENTS / ZUTATEN
For the roasted veggies:
1 small butternut squash
1 medium zucchini
3 red onions
2 beetroots
2 tbsp. olive oil
salt, pepper, chili flakes
For the quinoa:
27 fl. oz. (800ml) vegetable stock
7 oz. (200g) quinoa
For the dressing:
1 whole garlic bulb
3 1/2 tbsp. olive oil
1 tbsp. lemon juice
1/2 tsp. honey
2-3 tbsp. water
salt, pepper
To finish:
17.6 oz. (500g) halloumi
some oil for frying
some fresh parsley, chopped
Für das geröstete Gemüse:
1 kleiner Butternusskürbis
1 mittelgroße Zucchini
3 rote Zwiebeln
2 Rote Bete
2 EL Olivenöl
Salz, Pfeffer, Chiliflocken
Für den Quinoa:
800ml Gemüsebrühe
200g Quinoa
Für das Dressing:
1 ganze Knoblauchzwiebel
3 1/2 EL Olivenöl
1 EL Zitronensaft
1/2 TL Honig
2-3 EL Wasser
Salz, Pfeffer
Zusätzlich:
500g Halloumi
etwas Öl zum Anbraten
etwas frische glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
2. Peel the butternut squash, remove the seeds and cut into bite-size pieces. Wash and dry the zucchini and cut into (not too small) dices. Peel the onions and cut into wedges. Peel the beetroot (best with gloves) and cut into (not too small) dices. Add all cut veggies to a bowl, add the oil and season with salt, pepper, and chili flakes – mix well, then spread on the prepared baking sheet. Cut off the top of the garlic bulb for the dressing, place on a piece of aluminum foil, drizzle with 1/2 tbsp. olive oil and wrap with the foil. Place on top of the veggies and roast for about 45 minutes.
3. While the veggies are cooking cook the quinoa. Rinse the quinoa, add together with the veggie stock to a pot and bring to a boil. Reduce the heat and let simmer for about 15 minutes until the quinoa is soft. Remove from the heat and drain. When the veggies are ready add them to the bowl and mix to combine.
4. Remove the garlic bulb from the aluminum foil and squeeze the garlic cloves into a small bowl – mash with a fork. Add 3 tbsp. olive oil, the lemon juice, and honey and mix to combine. Gradually mix in the water to thin out the dressing a bit. Season with salt and pepper. Set aside.
5. Heat up a griddle pan* with some oil. Cut the halloumi into slices and fry them in the pan from both sides to get nice grill lines.
6. Add the quinoa and veggies to a serving plate, top with the halloumi, drizzle with the dressing and sprinkle with some chopped parsley. Serve slightly warm or cold.
2. Den Kürbis schälen, die Samen entfernen und dann in mundgerechte Stücke schneiden. Die Zucchini waschen, trocknen und dann (in nicht zu kleine) Würfel schneiden. Die Zwiebeln schälen und in Spalten schneiden. Die Rote Bete schälen (zieht euch Handschuhe an!) und würfeln. Das Gemüse in eine große Schüssel geben, mit dem Öl vermischen und gut mit Salz, Pfeffer und Chiliflocken würzen. Das Gemüse dann auf dem vorbereiteten Blech verteilen. Bei der Knoblauchzwiebel für das Dressing den oberen Teil abschneiden und auf ein Stück Alufolie setzen, mit einem 1/2 EL Öl beträufeln und dann in die Alufolie einwickeln – auf das Gemüse setzen und alles für etwa 45 Minuten im Ofen rösten.
3. Während das Gemüse röstet den Quinoa kochen. Den Quinoa dafür einmal durchspülen und dann zusammen mit der Gemüsebrühe in einen Topf geben und aufkochen lassen. Die Hitzezufuhr verringern und für etwa 15 Minuten leicht köcheln lassen. Wenn der Quinoa gar ist, in ein Sieb schütten und abtropfen lassen. Sobald das Gemüse gar ist, zusammen mit dem Quinoa in eine große Schüssel geben und vermischen.
4. Die Knoblauchzwiebel aus der Folie herausholen und die einzelnen Zehen aus der Hülle drücken. In einer kleinen Schüssel mit einer Gabel zerdrücken, 3 EL Öl, den Zitronensaft und Honig dazugeben und verrühren. Nach und nach das Wasser dazugeben, bis die Konsistenz des Dressings passt. Mit Salz und Pfeffer würzen. Zur Seite stellen.
5. Eine Grillpfanne mit Rillen* mit etwas Öl erhitzen. Den Halloumi in Scheiben schneiden und dann auf beiden Seiten für schöne Grillstreifen anbraten.
6. Den Quinoasalat auf eine Servierplatte geben, den gegrillten Halloumi darauf verteilen, mit dem Dressing beträufeln und mit etwas gehackter Petersilie bestreuen. Noch leicht warm oder kalt servieren.
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Here is a version of the recipe you can print easily.
Quinoa Summer Salad with Roasted Veggies & Halloumi
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 01_20
- Yield: 6 1x
- Category: Salad
- Cuisine: International
Description
Delicious salad for a hot summer day: quinoa with roasted veggies and grilled halloumi. So good!
Ingredients
Instructions
Notes
Adapted from bbcgoodfood.com
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