Pre heat your oven to about gas mark 6. Cut your butternut squash into small cubes. Toss in a drizzle of olive oil, the mixed herbs and garlic powder. Evenly scatter onto a baking tray and roast for 30 minutes.
Empty the instant pre-cooked quinoa into a large mixing bowl. Add the goji berries, cucumber, mint and pine nuts.
Make the dressing. I find it best to do in a mason jar. Just add the lemon juice, horseradish mustard and the rest of the olive oil. Shake until combined! Set aside until you are ready to serve.
When the butternut squash is lovely and golden, add to the rest of the salad and stir to combine.
In a non-stick frying pan lightly fry the halloumi slices until they are golden on both sides.
Drizzle the dressing over the quinoa salad and top with halloumi. Serve while the cheese is still warm for optimum eating experience.
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