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
500gmKent PumpkinJap, 1 quarter of any Pumpkin that is sweet
2handfuls of baby Kale or Baby Spinach or Rocket
1/2bunch or chives
2tablespoonsof Dukkah ( mine had sesamecumin and hazelnut crumbs)
80mlolive oil for browning the Haloumi and baking the pumpkinor more
80mlolive oil1/4 cup for the dressing
40mlwhite balsamic ( or lemon juice2 tablespoons )
a little sugar to tasteif required depending on the vinegar you use
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.