Millennium Post

Griddled Halloumi with Roasted vegetable and Quinoa


Beetroot (peeled and sliced into wedges) 4

Butternut squash (peeled, deseeded

and same-sized) 1 medium

Red Onions (sliced into wedges) 4

Olive Oil 2 tbsp

Quinton (rinsed) 200 gm

Vegetable Stock

Halloumi (cut into 6 slices) 250 gm

For dressing

Garlic 1 clove

Lemon Juice or White Wine Vinegar 1 tbsp

Extra Virgin Olive Oil 3 tbsp

Clear Honey 1 tsp


Heat the oven to 220oC. Put the beetroot, squash and red onion in a large roasting pan. Cut the top off the garlic bulb and drizzle with a little olive oil before wrapping in foil and adding to the pan. Season the vegetables and pour over the remaining oil. Roast for 40-45 minutes, turning the vegetables halfway through. Put the quinoa and stock in a medium saucepan over high heat. Bring to boil, then cover with a lid and simmer for 15 minutes. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. For the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning. Put a griddle pan over high heat. When hot, add halloumi and griddle for 45-60 seconds either side. Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

(Courtesy: Chef Prem K Pogakula, Executive Chef, The Imperial)

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