Preparation time is 36minutes
Cook time is 25minutes
Total time is 1hours 1minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 2 cloves garlic
- 2 long red chilli
- 1/4 cup mint
- 700grams pumpkin, diced
- 1/4 cup parsley
- 3 zucchini, sliced
- 1teaspoons paprika
- 2tablespoons white wine vinegar
- 2 1/2 cup vegetable stock
- 2 cup quinoa
- 1/2 cup olive oil
- 2teaspoons brown sugar
- 250grams halloumi, cubed
Nutrition per serving
2620kJ / 627Cal
2620 Kilojoules or 627 Calories
30% of daily energy intake*
Protein
20.5grams
Fat
32.7grams
Carbs
54.0grams
Sugars
12.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Pulse red chillies, garlic cloves, olive oil, white wine vinegar, paprika and brown sugar in a food processor until smooth. Transfer to a medium size bowl.
Step 2 of 4
Par-cook diced pumpkin for 5 minutes until just tender, this can be done either steaming or boiling. Refresh in cold water. Drain. Toss pumpkin, cubed halloumi cheese and thickly sliced zucchini in marinade. Set aside for 30 minutes
Step 3 of 4
Bring vegetable stock to the boil. Stir in quinoa and cook for 10 minutes. Drain. Stir in chopped mint and parsley.
Step 4 of 4
Cook on preheated chargrill for 6 minutes. Thread veggies and halloumi on pre-soaked bamboo skewers. Serve with quinoa
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