Roasted Pumpkin, Haloumi Salad with Baby Kale Salad

Name: Roasted Pumpkin, Haloumi Salad with Baby Kale Salad
Yield: 4 serving
Ingredients: 500 gm Kent Pumpkin; 200 gm Haloumi sliced; 1/2 cup of Moghrabieh; 2 handfuls of baby Kale or Baby Spinach or Rocket; 1/2 bunch or chives; 2 tablespoons of Dukkah ( mine had sesame; 80 ml olive oil for browning the Haloumi and baking the pumpkin; 80 ml olive oil; 1 teaspoon Dijon mustard; 40 ml white balsamic ( or lemon juice; 1/4 teaspoon smoked paprika; 1/4 teaspoon cumin; 1/4 teaspoon salt; a little sugar to taste

User Reviews

5.0

9 reviews

Excellent

Servings
4
Course
Salad, Others
Cuisine
gluten-free

Roasted Pumpkin, Haloumi Salad with Baby Kale Salad

Iris Warren

Report

There is no real set recipe here. You can make as much or as little as you like. I will give you the quantities I used and you can add or subtract from here. This recipe uses Australian cup measurements

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

500 gm Kent Pumpkin Jap, 1 quarter of any Pumpkin that is sweet
200 gm Haloumi sliced
1/2 cup of Moghrabieh
2 handfuls of baby Kale or Baby Spinach or Rocket
1/2 bunch or chives
2 tablespoons of Dukkah ( mine had sesame cumin and hazelnut crumbs)
80 ml olive oil for browning the Haloumi and baking the pumpkin or more

Dressing

80 ml olive oil 1/4 cup for the dressing
1 teaspoon Dijon mustard
40 ml white balsamic ( or lemon juice 2 tablespoons )
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon salt
a little sugar to taste if required depending on the vinegar you use

Add to Shopping List

Instructions

Put a small pot of water on the stove to boil and add a little salt when boiling, add the giant couscous and simmer until tender. Drain and set aside.
Cut the pumpkin into even sized slices and toss in a little oilve oil and salt and pepper in a bowl. Then spread them onto the baking sheet and sprinkle with 2-3 tablespoon of dukkah. Roast 15-20 minutes or until just tender
Meanwhile heat the frypan making sure it is quite hot before adding a little oil and then the Haloumi in batches. Turn when golden on one side and then turn and brown the other side. Put onto a plate or onto the side of the pumpkin tray.
Make the dressing by mixing all of the dressing ingredients and shaking or mixing well. Taste. Adjust if necessary.
Toss the couscous and the chives in the dressing. Layer the Pumpkin and Haloumi on a plate and pour over the couscous mixed with dressing and finish with baby Kale leaves.
Sprinkle with extra dukkah.