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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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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
  3. 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.
  4. Make the dressing by mixing all of the dressing ingredients and shaking or mixing well. Taste. Adjust if necessary.
  5. 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.
  6. Sprinkle with extra dukkah.