- 4 onions
- 1 pumpkin
- 1 clove(s) of garlic
- 2 tablespoon(s) olive oil, 1 tablespoon for the haloumi
- 1 liter water
- 200 g quinoa
- 1 vegetable bouillon cube
- 500 g haloumi cheese
- 4 beetroots, boiled
- parsley, finely chopped, to serve
For the vinaigrette
- 1 clove(s) of garlic
- 1 tablespoon(s) vinegar, of white wine
- 3 tablespoon(s) olive oil
- 1 teaspoon(s) honey
- salt
- pepper