Recipe: Autumn Salad with Pumpkin, Quinoa and Pomegranate

Bake your pumpkin and let it cool off. You can easily do this the day before and use the other half of the pumpkin for a dish that night.

Cook the quinoa following the instructions.

To cook my quinoa and pasta at the same time, I boiled some water in a small pan and added the pasta. On top of that I placed a sieve and added the quinoa in that.

After it's done, just rinse it with cold water to let it cool quickly.

Bake the halloumi.

The next step is all about getting the seeds out of the pomegranate. There are different techniques for doing this. I fill up my sink with water, slice the pomegranate in half and place them in the water. After that I start picking out the seeds while breaking the pomegranate in pieces.

Cut the tomatoes, sundried tomatoes and scallions.

I always like to take the leaves from my corn salad, but of course you can also add them as they come. Add one half of the pomegranate seeds and set the other half aside.

To make the vinaigrette, you squeeze the lemon above a small bowl and add some honey. Stir this trough, it should change in texture and become a bit more syrupy but the lemon should still be the dominant tastemaker. Add some salt, pepper and chili flakes according to your taste.

Add the cooled off pumpkin and quinoa to your salad mixture. Pour the dressing on top and calmly combine everything.

 Cut the, still lukewarm, halloumi in small bars and stir these through your salad.

Time to serve!

Sprinkle some of your pomegranate seeds on top of the plates and you're done.

ENJOY!