Warm Pumpkin Haloumi Salad with Pepitas

Name: Warm Pumpkin Haloumi Salad with Pepitas
Yield: 4 serving
Ingredients: 1 kg pumpkin; 60 ml olive oil; 1/2 teaspoon salt; 5 gm black pepper; 1 teaspoon smoked paprika; 100 gm pepita seeds; 1/4 preserved lemon; 250 gm haloumi cheese; 1 cup mixed herbs; 60 ml olive oil; 1/2 teaspoon white sugar; 30 ml white vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 teaspoon preserved lemon; 1/4 teaspoon salt

User Reviews

5.0

15 reviews

Excellent

Servings
4
Course
Salad, Others

Warm Pumpkin Haloumi Salad with Pepitas

Iris Warren

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Easy and quick this salad makes a great side warm or chilled.This recipe uses Australian cup and spoon measurments

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Ingredients

Servings

1 kg pumpkin peeled and large diced ( tablespoon size)
60 ml olive oil 1/4 cup
1/2 teaspoon salt
5 gm black pepper a good grind
1 teaspoon smoked paprika
100 gm pepita seeds or about 1 cup
1/4 preserved lemon very finely sliced
250 gm haloumi cheese thick sliced 1 x packet
1 cup mixed herbs ( parsley chives, coriander or basil) a combination of these

Dressing- in a jar with a lid

60 ml olive oil 1/4 cup or 4 tablespoons
1/2 teaspoon white sugar or honey
30 ml white vinegar or red wine vinegar or white balsamic 1 1/2 tablespoons
1/2 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon preserved lemon minced
1/4 teaspoon salt

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Instructions

Preheat the oven to 190C/380F
Toss the pumpkin in a bowl with the salt & pepper and the olive oil. Spread onto a paper lined heavy baking tray in a single layer ( You might have to cook the pumpkin in batches or it will stew). Bake at 190/375 for 15-20 minutes or until soft and coloured
Meantime either spread the pepita seeds on to a tray and roast till colouring or put the seeds into a frypan over a low to medium heat and toss till lightly coloured and glossy. Set aside to cool
Put all of the dressing ingredients into a jar and shake. Taste to test for salt or sweetness. The dressing should be a good balance between the sharpness of the vinegar and the fruitiness of the olive oil and seasoned well
Slice the haloumi thickly and paint with oil. Cook in a a frypan or grill plate till just coloured. set aside on a plate.
When the pumpkin is tender, remove from the oven and cool slightly. Toss 1/2 the seeds, herbs and cheese with half the dressing the very gently mix with the pumpkin. Put onto a plate or platter and sprinkle with the remaining dressing, seeds and some black pepper.
Serve with coriander leaves or baby coriander sprouts