A refreshing salad featuring halloumi tossed in shatta jam, combined with quinoa, roasted squash, boiled and blanched broccoli, and topped with rocket, pomegranate seeds, and pumpkin seeds.
1: Fry the cubed halloumi until golden on each side and then toss in the shatta jam.
2: Grate the garlic into a large serving bowl.
3: Top with lemon, olive oil, balsamic vinegar and salt, then mix well.
4: Add the remaining salad ingredients, mix well and serve.
