- Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the kumara, onion, cumin, ground coriander and 1 tbs oil in a large bowl. Season with salt and pepper. Arrange in a single layer over the lined tray. Roast, turning occasionally, for 20 minutes or until golden brown and just tender. Set aside to cool slightly.
- Step 2
Meanwhile, combine the stock and quinoa in a large saucepan over high heat. Bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes or until tender. Remove from heat. Set aside, covered, for 10 minutes.
- Step 3
Finely chop 1/4 cup of the coriander. Place in a screw-top jar with the chilli, lemon juice and half the remaining oil. Shake until well combined. Season with salt and pepper.
- Step 4
Heat remaining oil in a large frying pan over high heat. Cook haloumi for 1-2 minutes each side or until golden brown. Transfer to a plate.
- Step 5
Combine the kumara mixture, quinoa, mint and remaining coriander in a large bowl. Arrange on a serving platter. Top with haloumi and drizzle with coriander dressing. Serve immediately sprinkled with lemon zest.