1/3 large butternut pumpkin cut into bite size pieces
3 tomatoes cut into sixths
3 handfuls of baby spinach
1 packet haloumi cheese
handful pine nuts
splash of olive oil
drizzle of maple syrup
sprinkle of chilli flakes
teaspoon of garlic
Juice from one lemon
salt, pepper, paprika, cinnamon
In a non stick oven tray mix the pumpkin and tomatoes. Add some olive oil and a good grind of salt, paprika and cinnamon and mix until all ingredients are coated with oil and seasoning / species. Cook in a moderate oven for about thirty minutes until cooked. I like mine to caramelise slightly, so leave it a little longer if you like that flavour.
Cut your haloumi into 1cm stripes and place in a heated skillet with a little olive oil. Ensure they dont stick. We like to use a grill pan to gain a smokey flavour to the cheese.
Wash your greens and set aside in a serving bowl. Add your cooked pumpkin and oven dried tomatoes and grilled haloumi.
In a cup mix your lemon juice, splash of maple syrup, add (or omit if desired) some chili flakes and garlic. Add any liquid left over from the grilled pumpkin and mixed well. Sprinkle through pine nuts, and dressing before mixing through. Serve while warm and enjoy!