1. Roast the butternut:

• Preheat the oven to 200°C (fan-assisted).
• Place the butternut cubes on a baking tray.
• Drizzle with 1 Tbsp olive oil, then sprinkle with smoked paprika, dried oregano, salt, and cracked black pepper.
• Toss to coat evenly.
• Roast for 20 minutes, turning halfway, until tender.

2. Cook the quinoa:

• Prepare quinoa according to the package instructions.
• Once cooked, fluff with a fork and allow to cool slightly.

3. Cook the halloumi:

• Brush a skillet or non-stick pan with a little oil and heat until hot.
• Reduce heat slightly, add halloumi slices, and cook for 3–4 minutes per side until golden brown.

4. Assemble the salad:

• In a large serving dish, combine cooked quinoa, spinach, roasted butternut, radishes, cucumbers, and red onion.
• Add pumpkin seeds and walnuts, mixing gently.
• Top with halloumi slices.
• Garnish with pomegranate seeds and serve immediately.

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