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:
- 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.
- 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.
- Arrange beans on a serving platter and top with roasted pumpkin, halloumi and pine nuts. Drizzle with remaining oil and balsamic glaze. Serve immediately.
