Stacked with nutrient-rich veggies, this turmeric-infused dish not only delivers on flavour but also provides a host of health benefits. The butternut pumpkin is rich in beta-carotene, supporting eye health and boosting your immune system. Cauliflower brings a healthy dose of fibre and antioxidants, while parsnips are loaded with potassium for heart health. Leeks, a great source of vitamins A and K, promote a healthy digestive system. Turmeric and cumin add anti-inflammatory properties, while the lemony dressing enhances the flavours. Paired with crispy haloumi and protein-rich quinoa, this meal is a balanced blend of taste and wellness. Enjoy the goodness of whole foods with a delicious twist!
Preheat oven to 200°C. Combine pumpkin, cauliflower, parsnips, leek and chilli, if using, in a roasting pan. Add olive oil, turmeric, cumin and garlic and toss to combine. Roast for 60 mins or until the vegetables are golden and tender.
Meanwhile, combine the quinoa and 1½ cups (375ml) water in a saucepan over high heat. Bring to the boil. Cover and reduce heat to low. Simmer for 15 mins or until the liquid is absorbed and quinoa is tender. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
Whisk the extra virgin olive oil and lemon juice in a bowl until combined.
Heat a large non-stick frying pan over high heat. Cook the haloumi, in batches, for 2 mins each side or until golden brown.
Place the quinoa on a serving plate. Arrange the pumpkin mixture over the quinoa. Top with haloumi. Drizzle with dressing. Sprinkle with sesame seeds.
