This is the perfect salad to serve warm. There is nothing better than soft sweet Pumpkin paired with Haloumi
Winter and salad can go hand in hand. So does this warm Pumpkin and Haloumi Salad
This salad is so simple. its taste and beauty lie in its very few ingredients. serve it with pretty much anything and it will cosy up and make a great partner. The spritely salad dressing brings it together.
I don’t like a fiercely chilled salad so this salad eaten warm from cooking is really my idea of heaven. Plus, add some haloumi to ANYTHING, and you have a party.
So make it for eating straight away. Cooked haloumi really needs to be eaten warm. Its is great with a chicken schnitzel or a steak or any slow cooked meat. If it happens to be Meatless Monday then have it with an eggplant steak or some cauliflower couscous.
Ingredients |
Unit:
|
- 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 pepita seeds or about 1 cup
- 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
- 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 ground cumin
- 1 teaspoon preserved lemon minced
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 190C/380F
- 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
- 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
- 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
- Slice the haloumi thickly and paint with oil. Cook in a a frypan or grill plate till just coloured. set aside on a plate.
- 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.
- Serve with coriander leaves or baby coriander sprouts
I love roast pumpkin and haloumi in a salad! And pepita seeds add an awesome crunch to anything.
Helen | Grab Your Fork recently posted..Mr Wong, Sydney
Yummy! This looks delicious!
What a gorgeous autumnal salad! Perfect for the “other” half of the year 🙂
Liz recently posted..Summer Pasta Puttanesca #SundaySupper #ChooseDreams
If only the temperature would plummet in my part of the world – we are having a ridiculously unseasonal autumn here in Adelaide. However, I think your delicious salad would be perfect whatever the time of year.
Amanda (@lambsearshoney) recently posted..My Top 10 Travel Tips
Have been on a haloumi phase lately I cannot seem to get enough of it. Am thinking the phase will need to stop soon though or I might turn into a piece of cheese lol
Martine @ Chompchomp recently posted..New gluten free additions to the Menu at The Gaya Applecross
I do love haloumi! And warm salads are brilliant. This one has lots of colour and great texture. I think this would be wonderful with a rack of lamb xx
Hotly Spiced recently posted..Baden-Powell Scout Centre
Gorgeous photos! I’ve been adding haloumi here to salads recently too and it’s making Meatless Mondays a lot easier to put with for the resident carnivore 🙂
nancy@jamjnr recently posted..Great Wall (Half) Marathon
A salad appetizing to look at and, am certain, scrumptious to eat. Even tho’ I live in the Southern Highlands I do eat salads all year, and all year there are many warm or mixed hot-cold ones! Like your salad dressing which I’ll copy soonest: love the addition of the preserved lemon!
O pumpkins…how I miss them! Can’t even find the can one over here…sighs…the salad looks fantastic, Tania.
Have a beautiful week!
Angie
Angie@Angie’s Recipes recently posted..Sprouted Quinoa Salad with Apricots
What a yummy salad Tania, definitely worth having all year round! 🙂 x
InTolerant Chef recently posted..An Offaly Nice Recipe
I love pumpkin-based salads at this time of year – well, any time really, but particularly as the weather cools!
Kari @ bite-sized thoughts recently posted..Carrot cake porridge, for autumn
I love roasted pumpkin! It’s so versatile! 😀
Lorraine @ Not Quite Nigella recently posted..Boysenberry Carnation Cake & A Family Wedding
With the heat wave it’s been difficult to think of winter much. I love pumpkin and haloumi and this salad is just perfect.
Maureen | Orgasmic Chef recently posted..Fabulously Fudgy Brownies
You had me at haloumi! Definitely a salad that I could eat.
Claire @ Claire K Creations recently posted..A carnival party
So delicious! I have pumpkin ready to be used, pepitas in my pantry, and I hope to make halloumi on Thursday, so this is brilliant timing. 🙂
Krista recently posted..Be Your Own Sunrise
Looks delicious! Love the dressing – really must make preserved lemons soon. 🙂
Padaek recently posted..Crocodile Senior Thai (sticky rice, larb, som tum, etc) – courtesy of Menulog
That looks really interesting with a great combination of flavours and also textures.
Suzanne Perazzini recently posted..Gluten Intolerant or is it the Fodmaps in food? Plus a Feta & Bacon Dip.