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
- 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)
- Preheat oven to 180°C.
- 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.
- 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.
- Add rocket, cooked haloumi, pumpkin and sliced avocado to bowl and sprinkle with extra chilli flakes.