Ingredients
1 Zespri SunGold Kiwifruit, cut in half
1 pack of ready-cooked quinoa or pre-cook your own
1 teaspoon of turmeric
Olive oil
Salt and pepper
60g cashew nuts
60g pumpkin seeds
2 teaspoons curry powder
1 yellow or green zucchini
Juice of ½ a lemon
1 pack of halloumi
½ bunch of parsley, chopped
1 pack of ready-cooked quinoa or pre-cook your own
1 teaspoon of turmeric
Olive oil
Salt and pepper
60g cashew nuts
60g pumpkin seeds
2 teaspoons curry powder
1 yellow or green zucchini
Juice of ½ a lemon
1 pack of halloumi
½ bunch of parsley, chopped
METHOD
- Pre-heat the oven to 200°C.
- Place the ready-cooked quinoa and turmeric in a bowl and drizzle with olive oil. Stir to combine and then season to taste with salt and pepper. Set aside.
- In a small bowl, stir cashew nuts and pumpkin seeds together with a drizzle of olive oil and curry powder. Stir until all nuts and seeds are well coated.
- Place the nuts and seeds onto a small baking tray and roast in the oven for 5-10 minutes until golden brown, then set aside.
- Using a peeler, peel the zucchini into ribbons and toss in a bowl with the lemon juice and a drizzle of olive oil.
- Slice the halloumi and fry in a dry frying pan until golden brown.
- Time to assemble the bowl: Divide the quinoa into two bowls and top with the remaining ingredients, including the Zespri SunGold Kiwifruit, finishing off with a sprinkle of the roasted nuts, seeds and chopped parsley.
