I love this salad. It has everything you need, Beetroot, Pumpkin and glorious squeaky warm Haloumi. This is a salad that works just as well in winter or summer . That means you can serve it warm or as a salad or side dish with just about anything. Keep this recipe cause it will be on heavy repeat at your house!!
This salad is always everyones favourite
It is probably because it doesn’t matter if it is winter or summer. It’s just that versatile.
In the winter it can be served warm and made indoors on a grill pan but in summer grill your Haloumi on the Barbeque or grill outdoors.
There are only really 4 main ingredients in this salad and they all work together to make it irresistible. Beetroot are earthy and have a lovely texture, pumpkin provides sweetness and a lovely soft texture, haloumi is creamy and well, squeaky. It also adds salt. Lastly a good dressing is a must. The dressing can take your plate of food to the next level and will have everyone asking for your recipe.
What is Haloumi?
It’s known as squeaky cheese in my house because that’s what it sounds like when you bite into it. Once a product of Cyprus in Greece it can be found in dishes all over the middle east.
This semi-hard unripened cheese is used for grilling. It’s milky, salty taste and a distinctive layered texture has made it popular all over the world. Traditionally it was made with sheep milk but it’s now found made with cow milk or a mixture of milks.
It can be barbecued or pan fried and goes beautifully with salad like this beetroot and pumpkin one here.
Haloumi can be cooked on the top of baked eggs or eggplant dishes. After grilling it’s perfect with a squeeze of lemon and some chopped mint. Surprisingly it is also delicious with a drizzle of honey straight from the grill.
It needs to be eaten as soon as it is cooked as it tends to harden when it cools. Lots of water escapes from it when it is heated. Try not to over brown it when grilling.
The white cheese above is Haloumi.
- Shows how easily Haloumi is sliced. never cut haloumi thinner then this or it will be hard to grill
- It is easy to slice and can be easily grilled too. The cheese once cooked is milky firm and salty. It’s best to use a flat spatular to lift the cheese from the grill plate. either oil the grill plate with oil and kitchen paper or paint the cheese with a little oil before grilling.
- Turn the cheese over when it is golden. Cooking Haloumi evaporates water, so try not to cook it till it is dark brown.
- I place the haloumi onto the top of the salad once it is cooked.
Try these other recipes using Haloumi
What’s the best beetroot to use?
There is nothing better than freshly roasted beetroot. For this recipe it’s probably best to peel it then drizzle with olive oil and salt and pepper wrap in foil and roast or Barbecue while you have a drink. They will take at the least an hour. You can also peel and quarter them again tossing in oil, salt and pepper and roasting them on a baking tray in the oven or barbecue.
If you don’t quite have the time for this then pre-cooked beetroot can be very handy. Just be sure to flavour it up well by adding salt and pepper and tossing them in a bit of your dressing before using them. I love to slice them into very fine slices a bit like a carpaccio and serve with goats’ cheese and crushed pistachios or with chicken or here with lamb too.
If you would like to cook your own beetroot peel them, drizzle with oil and wrap in foil before baking. You can also use pre-cooked though. Simply slice and toss in dressing with parsley and chives.
What kind of Pumpkin or squash should I use?
I most often use a Kent Pumpkin. This is the round type with a mottled green skin known as Kabocha or Jap Squash in the USA and UK. You can also use the smaller sweet butternut found in most countries. Whichever you use it should be fleshy and sweet.
Cut the pumpkin into even sized pieces so it all cooks in the same time frame. Don’t slice your pumpkin too thin or it will be too hard to pick up. Bigger chunks are best. Always toss the pieces in a little oil and salt and pepper then lay in a single layer on a baking tray lined with paper. Pumpkin can also be cooked on a barbecue | grill in the same way. Place the tray on a very low heat area on a rack and close the lid.
Serve it warm from the oven or roast it the day before. Whatever works for you.
1. The Pumkin here is Kent or Kabocha. The amount above is 600 gm before roasting and this is enough for 4 serves when combined with the other ingredients.
2. Make sure your pumpkin is cut into even sized pieces and tossed in olive oil and seasoning before roasting.
3. Lay the pumpkin flat on the roasing tray.
What kind of Salad dressing is best?
A good salad dressing is always a must. Just remember your salad dressing will be as good as the oil and vinegar you use.
Skip the supermarket and spend a bit of money on a really lovely vinegar a deli or specialist food store will have what you need. It could be a red or white wine vinegar a nice apple or sherry vinegar or a white balsamic condiment. You will not regret the difference it makes. Keep it in the fridge once opened to stop it oxidizing and it will stay fresh and sweeter tasting much longer.
If you can’t get your hands on a good vinegar don’t fret. Buy a really full flavoured olive oil and always Maille Dijon mustard or similar. It really helps.
I have made this dressing with a white wine vinegar that has a lot of natural sweetness. The dressing recipe is easy and you can tweak it to suit the vinegar you use. You may need to sweeten it just a tiny touch. Next, find a jam jar and shake that dressing. Keep any leftovers in the fridge for next time.
Helpful hints for making this salad perfect.
- First use a nice flat salad plate
- Use part of the dressing and coat the beetroot in a bowl by itself with some of add salt and pepper then chives and parsley for flavour reserving some for the top.
- Place most of the beetroot on the bottom of the dish. This will keep the salad looking lovely and neat. If you mix all in the ingredients together everything will be pink!
- Save a few pieces of beetroot for the top.
- Grill the Haloumi just before you eat the salad. Grilled Haloumi doesn’t keep well it goes a little hard
- Wipe the grill bars well with oil so the cheese doesn’t stick. Once it goes on the grill leave it for several minutes before you try to turn. It will be easier to turn over.
- Once the Haloumi is grilled add it to the top of the salad and decorate with extra herbs, seeds and beetroot.
- It’s ready you are going to be SO happy. Let people add more dressing if they like!
If you like this recipe and you make it leave me a rating or let me know. I’d love to hear from you OR see yours so send me a picture by tagging me on Instagram or Facebook
Beetroot, Pumpkin Haloumi Salad
Ingredients
Salad
- 600 gm pumpkin cut into pieces and roasted, weighed before peeling
- 250 gm beetroot pre-cooked packet beetroot sliced- or cut or 4 roasted cut
- 200 gm haloumi cheese 1 packet, sliced thickly
- 30 gm sunflower seeds toasted
- 1/2 bunch chives chopped
- 1/4 bunch parley rough chopped
- 2 tablespoons basil optional, sliced
Dressing
- 1 teaspoon dijon mustard
- 40 ml vinegar ( white or red wine or apple cider apple etc)
- 150 ml olive oil
- 1/4 teaspoon salt to taste
- 1/4 teaspoon fresh ground pepper to taste
- 1 teaspoon honey if your vinegar is not sweet. Shake taste and add if needed
Instructions
- Turn the oven onto 180C / 350 F Make the salad dressing by putting the dijon, vinegar, olive oil, salt and pepper into a jar and shaking. Make sure the balance of sugar and salt is right if you need to add a little honey or white sugar.(Make sure the ingredients are dissolved before adding more) Dressing should taste great even before you add the salad!
- Cut the pre-cooked beetroot into small wedges and put into a bowl with some of the chopped chives and parsley a sprinkle of salt and 2-3 tablespoons of dressing and mix well. Leave aside till needed ** If you are cooking beetroot, peel. Sprinkle each with a little salt and pepper add some oil and wrap in foil. Bake for an hour in an oven at 180C/ 350F. Test by inserting a knife. Depending on the size they may need more time. Once done they should be cooled slightly before beetroots can also be sliced and tossed in dressing as above.
- Peel and slice the pumpkin into even sized pieces and toss in salt and pepper. Place in a single layer on a baking tray. Roast for 15 to 20 minutes or till tender. Set aside.
- Arrange the beetroot on a big plate or very shallow bowl. I like to put the dressed beetroot down first reserving a few pieces for the top. Next put the pumpkin on top sprinkling with extra herbs if you like. (The beetroot in salad dressing is a bit messy mixed in a bowl with other ingredients, so this is why I put it on the plate first)
- Set aside while you grill the haloumi.
- Heat a grill pan to very hot. Either wipe the grill plate with some oil or roll each piece of haloumi in a tiny bit of olive oil before grilling for a couple of minutes on each side or till just coloured golden. Make sure to use a flat spatular to flip your cheese
- Arrange the Haloumi onto the top of the salad sprinkle with extra herbs & sunflower seeds You can add extra dressing if you like, but I take it to the table and get people to add more if they want. This keeps the salad from running with too much beetrooty colour!
Notes
- First use a nice flat salad plate
- Use part of the dressing and coat the beetroot in a bowl by itself with some of add salt and pepper then chives and parsley for flavour reserving some for the top.
- Place most of the beetroot on the bottom of the dish. This will keep the salad looking lovely and neat. If you mix all in the ingredients together everything will be pink!
- Save a few pieces of beetroot for the top.
- Grill the Haloumi just before you eat the salad. Grilled Haloumi doesn’t keep well it goes a little hard
- Wipe the grill bars well with oil so the cheese doesn’t stick. Once it goes on the grill leave it for several minutes before you try to turn. It will be easier to turn over.
- Use a flat spatular for turn the cheese on the grill
- Once the Haloumi is grilled add it to the top of the salad and decorate with extra herbs, seeds and beetroot.
- It’s ready you are going to be SO happy. Let people add more dressing if they like!
This recipe was originally published as part of a recipe link up with Celia from figjamandlimecordial. It has been updated to improve content adding extra information and new pictures.
Martine @ Chompchomp
I have that exact packet of beetroot in my fridge…now for the haloumi!
Sally - My Custard Pie
Beautiful salad. I love the colours.
Tania @ The Cook's Pyjamas
I am so over summer and so ready to say goodbye to it. I am loving the cooler weather that we are finally getting. I do love beetroot in a salad. Pairing it with haloumi is genius. I am glad to see the vacuum packs of beetroot starting to appear so we aren’t just stuck with the canned pickled variety.
Macky Blaise
Beetroot, Pumpkin and Haloumi Salad in your Kitchen is what I want.. Can I have it? lol,,, Seriously I like to read this post of yours. Thanks
Nancy/SpicieFoodie
I hope your autumn and winter aren’t too harsh. Letting go of the warm weather was always a big challenge for me. Your salad looks incredible, Tania!
nancy@jamjnr
I can’t wait to say goodbye to winter finally. I don’t blame you being in denial at it’s approach. Lovely salad though – screams of sun, heat and summer. Job done!
Maureen | Orgasmic Chef
I LOVE this salad and I want it in my kitchen by noon tomorrow. Beetroot and I are best friends forever.
MyKitchenStories
You are so cute Maureen
Claire @ Claire K Creations
Sorry Tania but I’m just not ready to say goodbye yet!
Anne
I know exactly what you mean about not letting go of summer. Here, we’re desperately trying to grab summer! My beetroot are only seedlings at the moment, but I’m going to try this as soon as they’re big enough.
Karen (Back Road Journal)
As I am wishing for warm weather, you are trying to hold on to it. Your salad looks great…I’m going to see is I can find haloumi cheese.
Joanne
I feel like this salad is kind of a mix of summer and fall! I love the roasted veggies and haloumi paired together. A great sweet and salty mix.
Kari @ bite-sized thoughts
I’d swap the haloumi for tofu (which it actually looks a bit like with the grill marks 🙂 ) and be very, very happy with this dish. Thanks for linking it up to IMK – it’s just the thing for changing seasons (although I’m quite happy with cooler weather, I will miss summer food!).
Hotly Spiced
What a beautiful looking salad – there’s so much colour. I’m just like you – I can’t bear to let summer go. I hate it when I see the seasons beginning to change and the first indication is the darkness in the morning as the days become shorter and then the coolness in the morning when I open the door to let the dogs out – you just know, winter is coming! xx
Angie@Angie's Recipes
A wonderful winter salad, Tania. Love the combination of flavours….so healthy and delicious.
InTolerant Chef
Looks great Tania, very fresh indeed! I’m not looking forward to the cold either, we always expect the first frost by Anzac day 🙁 We try and keep the heaters off until then, and hopefully this mild weather stays a bit longer xox
Lizzy (Good Things)
What a gorgeous salad!
Joanne T Ferguson
G’day! Your salad looks delish Tania, true!
I have never grill haloumi before but it is on my list to do!
Thanks for this month’s kitchen view!
Cheers! Joanne
3outa4
Thank you, thank you! I will certainly be making this tonight with lamb cutlets. Thank you also for our time together in January, looking forward to another road trip with you soon xxxxx
celia
Yum! If we’d remember to plant beetroot, we could have been making this today with our butternut squash! Ah well. Looks lovely, T! xx
Francesca
I love that pre- cooked beetroot in packs: it is so handy.