Who on earth does not like haloumi!? This salad tastes excellent with grilled, white fish or is great served as a stand alone salad for lunch. The sweet spiced pumpkin contrasts well with the salty cheese and tangy citrus vinaigrette.
Ingredients: (Serves 4)
- 1 tbsp cumin seeds
- 2 tsp ground coriander
- 2 tsp tumeric
- ¼ tsp chili powder
- Extra virgin olive oil
- 3.5 cups butternut pumpkin, cut into cubes
- 1 tbsp finely grated orange rind
- ¼ cup fresh orange juice
- 1 packet of fresh baby spinach washed
- 1 packet haloumi, thickly sliced crossways into rectangular pieces
- 1 can broad beans rinsed and drained
- 1 bunch fresh coriander leaves chopped
- ½ red onion finely sliced
Preheat oven t o180 C. Combine the spices and 1 tbsp olive oil in a large bowl. Add the pumpkin cubes into the spice mixture and coat well. Place spiced pumpkin cubes in a single layer onto a non-stick baking tray and bake for approximately 30 minutes, or until pumpkin is tender and golden.
In a separate bowl, whisk together the orange rind, juice, pinch salt and pepper and 2 tbsp oil in a shake-proof container.
Heat 1 tsp oil in a large non-stick fry pan over medium heat and add the haloumi. Cook for approx 2 minutes each side until cheese is golden.
Place the spinach leaves in a large salad bowl and add the pumpkin, broad beans, onion and coriander. Shake up the dressing in the container then pour over about half and toss to combine. Place the haloumi slices on top and drizzle over a little more of the remaining dressing. Serve!