RSS

Roast Pumpkin and Grilled Haloumi Salad

23 Jan

I have seen two variations of this recipe lately (The Veggie Mamma and The Gourmet Goddess), and after trying them, came up with this variation. It is certainly a winner with this family now!

Ingredients

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

Method

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!

Advertisements
 
Leave a comment

Posted by on January 23, 2012 in Food: Vegetarian

 

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: