Warm Pumpkin Haloumi Salad with Pepitas
User Reviews
5
Warm Pumpkin Haloumi Salad with Pepitas
Description
Warm Pumpkin Haloumi Salad with Pepitas brings together roasted pumpkin chunks tossed in olive oil, salt, pepper, and smoked paprika, which are baked until tender and golden. Toasted pepita seeds introduce a crunchy texture and a rich, nutty element. Thick slices of haloumi cheese are brushed with olive oil and pan-fried until lightly browned, contributing a salty and creamy contrast. Fresh mixed herbs like parsley, chives, and coriander add freshness and herbaceousness to the salad, while thin slices of preserved lemon offer a tangy, citrusy note.
The accompanying dressing is a blend of olive oil, vinegar, Dijon mustard, smoked paprika, cumin, minced preserved lemon, sugar, and salt, providing a balanced sharpness and subtle sweetness. Once the pumpkin has cooled slightly, half of the pepitas, herbs, and haloumi are mixed gently with half the dressing before being combined with the remaining ingredients for an even coating of flavors. This combination ensures each bite has a pleasant mix of warm, creamy, crunchy, and tangy components that complement each other well.
This salad suits serving as a main vegetarian dish or as a side to roasted meats or grains. The preserved lemon and smoked spices customize the flavor profile to be vibrant yet comforting. It can be enjoyed warm or at room temperature, making it practical for entertaining or weeknight meals.
Ingredients
- 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 pumpkin seeds or about 1 cup, pepita seeds
- 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 cumin ground
- 1 teaspoon preserved lemon minced
- 1/4 teaspoon salt
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
User Reviews
Overall Rating
5
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