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.
Warm Pumpkin Haloumi Salad with Pepitas
Ingredients
Method
- 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
That looks really interesting with a great combination of flavours and also textures.
Looks delicious! Love the dressing – really must make preserved lemons soon. 🙂
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. 🙂
You had me at haloumi! Definitely a salad that I could eat.
With the heat wave it’s been difficult to think of winter much. I love pumpkin and haloumi and this salad is just perfect.
I love roasted pumpkin! It’s so versatile! 😀
I love pumpkin-based salads at this time of year – well, any time really, but particularly as the weather cools!
What a yummy salad Tania, definitely worth having all year round! 🙂 x
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
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!
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 🙂
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
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
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.
What a gorgeous autumnal salad! Perfect for the “other” half of the year 🙂
Yummy! This looks delicious!
I love roast pumpkin and haloumi in a salad! And pepita seeds add an awesome crunch to anything.