• Heat your oven to 200degrees
• Toss the butternut squash in 2 tablespoons of olive oil and paprika. Roast for 35 minutes, until it’s soft
• Rinse your quinoa in a sieve and keep rinsing until the water runs dry
• Transfer it to a small pot and add 1 cup of water and season with some sea salt. Bring it to a boil, cover it and turn the heat to medium. Let it simmer until the water is absorbed, usually takes about 15-20 minutes. Once it’s cooked take it off the heat and fluff it with a fork. Set aside
• Roughly chop onion and tomato into squares
• Cut Halloumi into slices, pat dry and set aside
• In a large frying pan heat up 2 tablespoons of oil, add a tablespoon of smoked paprika and gently fry the onions
• Once they are soft, add the chickpeas and tomato, stir and cover. Turn the heat to low and let the tomatoes soften
• Mix in the roasted squash and cooked quinoa
• Add the melted stock pot and mix well. Season with salt and pepper to taste
• Chop up the avicado and mix it in
• Pan fry the halloumi until it's golden on both sides and serve it on top of the salad

Honey Walnut Dressing

• Roughly chop the walnuts, parsley and chilli
• Mix in the honey
• Heat the dressing in a small pan for a few seconds to let the honey melt
• Drizzle over the salad and Enjoy!