Roasted Pumpkin, Haloumi Salad with Baby Kale Salad
There is no real set recipe here. You can make as much or as little as you like. I will give you the quantities I used and you can add or subtract from here. This recipe uses Australian cup measurements
Ingredients
- 500 gm Kent Pumpkin Jap, 1 quarter of any Pumpkin that is sweet
- 200 gm Haloumi sliced
- 1/2 cup of Moghrabieh
- 2 handfuls of baby Kale or Baby Spinach or Rocket
- 1/2 bunch or chives
- 2 tablespoons of Dukkah ( mine had sesame cumin and hazelnut crumbs)
- 80 ml olive oil for browning the Haloumi and baking the pumpkin or more
Dressing
- 80 ml olive oil 1/4 cup for the dressing
- 1 teaspoon dijon mustard
- 40 ml white balsamic ( or lemon juice 2 tablespoons )
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- a little sugar to taste if required depending on the vinegar you use
Instructions
- Put a small pot of water on the stove to boil and add a little salt when boiling, add the giant couscous and simmer until tender. Drain and set aside.
- Cut the pumpkin into even sized slices and toss in a little oilve oil and salt and pepper in a bowl. Then spread them onto the baking sheet and sprinkle with 2-3 tablespoon of dukkah. Roast 15-20 minutes or until just tender
- Meanwhile heat the frypan making sure it is quite hot before adding a little oil and then the Haloumi in batches. Turn when golden on one side and then turn and brown the other side. Put onto a plate or onto the side of the pumpkin tray.
- Make the dressing by mixing all of the dressing ingredients and shaking or mixing well. Taste. Adjust if necessary.
- Toss the couscous and the chives in the dressing. Layer the Pumpkin and Haloumi on a plate and pour over the couscous mixed with dressing and finish with baby Kale leaves.
- Sprinkle with extra dukkah.