5 from 9 votes
Roasted Pumpkin, Haloumi Salad with Baby Kale Salad
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
Servings:
4
Course:
Salad, Others
Cuisine:
gluten-free
Ingredients
- 500 gm Kent Pumpkin Jap, 1 quarter of any Pumpkin that is sweet
- 200 gm haloumi cheese sliced
- 1/2 cup of Moghrabieh
- 2 baby kale or baby spinach or rocket, handfuls
- 1/2 chives bunch
- 2 tablespoons dukkah cumin and hazelnut crumbs, contains sesame
- 80 ml olive oil or more, for browning haloumi and baking pumpkin
Dressing
- 80 ml olive oil 1/4 cup for the dressing
- 1 teaspoon Dijon mustard
- 40 ml white balsamic vinegar 2 tablespoons, or lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- sugar if required depending on the vinegar you use, to taste
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.
Cup of Yum