Roast veg quinoa with halloumi

• 200gQuinoa
• 500gSweet potatoes
• 1Red onion
• 1Pepper
• 230gHalloumi
• 1Lemon
• 60gBaby spinach
• 1 tbspClear honey
• 3 tbspOlive oil
• 1 tspGround cumin

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the sweet potatoes into 2cm chunks, peeling them if you like. Cut the onion into wedges and the pepper into strips. Toss on a large tray with 2 tablespoons of the oil, the cumin and a pinch of salt.

2. 2

   Roast for 30 minutes, turning halfway, until soft and browned at the edges.

   30 min, mostly hands-off

3. 3

   Meanwhile, rinse the quinoa and simmer it in a pan of water for 15 minutes, until the little tails show. Drain well and leave to steam dry.

   20 min, mostly hands-off

4. 4

   Slice the halloumi and pat it dry. Fry in a dry non-stick pan for 2 minutes a side until golden, then take off the heat and turn the slices in the honey.

5. 5

   Toss the quinoa with the rest of the oil, the zest and juice of the lemon, the spinach and the warm roast veg, so the spinach just wilts. Pack into tubs and top with the halloumi.