Haloumi, Pumpkin & Avocado Salad

Roast pumpkin is the perfect winter warmer! Freshen it up with some rocket, delicious fried haloumi and a healthy dose of avocado. Love!

 

Pumpkin & Haloumi Salad

 

Serves: 2 as a main, 4 as a side

 

Ingredients:

  • 1 block haloumi cheese, sliced
  • 1 small jap pumpkin
  • 2 big handfuls rocket
  • 2-3 tbsp olive oil
  • 1/2 avocado, sliced
  • Sea salt and pepper
  • Chilli flakes (optional)

 

Method:

  1. Preheat oven to 180°C.
  2. Remove seeds and skin from jap pumpkin and cut into medium-sized wedges. Add to a lined baking tray and drizzle with 1 tbsp olive oil. Season with salt, pepper and chilli flakes and add to oven. Roast for 30-35 minutes or until golden and starting to caramelise.
  3. Meanwhile, heat remaining olive oil in a non-stick pan. Fry haloumi slices in batches, until golden on each side (about 2-3 minutes). Set aside.
  4. Add rocket, cooked haloumi, pumpkin and sliced avocado to bowl and sprinkle with extra chilli flakes.

 

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