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Warm Pumpkin Haloumi Salad with Pepitas
5 from 15 votes

Warm Pumpkin Haloumi Salad with Pepitas

Warm Pumpkin Haloumi Salad with Pepitas combines roasted pumpkin cubes, crispy pan-grilled haloumi slices, and toasted pepita seeds. The salad is tossed with fresh mixed herbs and a dressing featuring preserved lemon, smoked paprika, and cumin, adding a bright and smoky flavor. This dish balances the creaminess of haloumi with the nutty crunch of pepitas and the tender, caramelized pumpkin, making it a hearty salad suitable for serving as a light meal or side dish.

Servings: 4
Course: Salad, Others

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

    Cup of Yum
  1. Preheat the oven to 190C/380F
  2. 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
  3. 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
  4. 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
  5. Slice the haloumi thickly and paint with oil. Cook in a a frypan or grill plate till just coloured. set aside on a plate.
  6. 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.
  7. Serve with coriander leaves or baby coriander sprouts