Pumpkin & Halloumi Salad
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 500g pumpkin, diced
  2. 60g spinach
  3. 60g rocket
  4. ½ red onion, finely sliced
  5. 150g mixed cherry tomatoes
  6. 180g halloumi, cut into 1cm slices
  7. 40g toasted pine nuts
Dressing
  1. Olive Oil, Salt & Pepper
Instructions
  1. Preheat oven to 180C.
  2. Place the pumpkin on a baking tray and drizzle with 2 tbsp of olive oil. Mix together, so that all the pumpkin is evenly coated in oil. Season with salt and pepper.
  3. Cook for 30 – 35 minutes, tossing the pumpkin at the halfway point.
  4. Heat a frypan on low-medium heat and add 1/2 tbsp olive oil. Fry halloumi pieces for approximately 2 minutes each side, or until browned.
  5. Be careful not to burn them, as they cook really fast!
  6. In a bowl, place the spinach, rocket, cherry tomatoes & sliced onion. Top with the baked pumpkin & fried halloumi, then top with the toasted pine nuts.
  7. Optional: Drizzle the salad with a few tablespoons of good quality extra virgin olive oil, salt & pepper.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/