Project Description

Moroccan Roasted Pumpkin, Haloumi & Green Bean Salad

  • Serves 4-6
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

Vegetables can be cooked up to 4 hours ahead. Toss ingredients together just before serving. • Haloumi can be pre-baked up to 2 hours ahead and then flashed in a hot oven for 2-3 minutes just before assembling in the salad. Balsamic glaze can be found in most supermarkets, alternatively, use balsamic vinegar.

Ingredients:

  • 500g peeled pumpkin, cut into 2cm cubes
  • 1/4 cup olive oil
  • 2 tsp Moroccan seasoning
  • salt and freshly ground black pepper, to taste
  • 180g Lemnos Haloumi, broken into 2cm chunks
  • olive oil spray
  • 1 clove garlic, crushed
  • 2 tsp finely grated lemon rind
  • freshly ground black pepper, extra, to taste
  • 250g baby green beans, steamed till just tender
  • 1/4 cup toasted pine nuts
  • 2 tbs olive oil, extra
  • 1 tbs balsamic glaze

Method:

  1. Combine pumpkin, 1 tablespoon oil and seasonings in a large bowl. Spread on a baking paper lined tray and bake at 200°C for 25 minutes until golden and cooked. Cool for 15 minutes.
  2. Meanwhile, place haloumi on a lined baking tray. Spray with oil and toss with garlic, lemon rind and pepper. Bake at 200°C for 6-8 minutes, until golden.
  3. Arrange beans on a serving platter and top with roasted pumpkin, halloumi and pine nuts. Drizzle with remaining oil and balsamic glaze. Serve immediately.
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