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  • Tri colour quinoa, cooked 2.0 kg
  • Roast pumpkin, diced 1.0 kg
  • Mini beetroot, cut into wedges 300.0 g
  • Dutch carrots, peeled and sliced 200.0 g
  • Spring onion, cut into wedges 200.0 g
  • Halloumi, sliced 1.2 kg
  • Snow peas, sliced 450.0 g
  • Pomegranate seeds 120.0 g
  • Spanish onion, sliced 350.0 g


  1. Salad

    • Cook quinoa until soft - drain and rinse.
    • Roast the pumpkin, beetroot, carrots and onion until just coloured.
    • Pan fry the Halloumi until crisp and coloured.
    • Blanch snow peas.
    • Take a bowl and mix all ingredients minus the pomegranate kernels.
    • Fan the Halloumi on top.
  2. Dressing

    • In a small bowl mix KNORR Thai Sweet Chilli, oil and KNORR Lime Powder.
    • Drizzle over salad and garnish with pomegranate seeds.