Step 1
Preheat the oven to 160C fan-forced (180C conventional). Line a tray with baking paper. Spread the pumpkin and sunflower seeds over the tray and bake for 12-14 minutes. Remove them from the oven and set them aside to cool.
Step 2
Combine the quinoa, water and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat and simmer gently for 12-14 minutes. Drain well and set it aside to cool.
Step 3
Toss the halloumi with the oil, honey and a pinch of salt. Pan-fry over medium heat for 2 minutes on each side until golden.
Step 4
Make the dressing by whisking the lemon juice, olive oil, honey, mint, salt and black pepper in a small bowl or jug.
Step 5
In a large bowl, combine the cooled quinoa, chicken, rocket, cucumber, snow peas, mango, avocado, mint leaves and toasted seeds.
Step 6
Drizzle the dressing over the salad and toss gently to combine.
