Roast Pumpkin Salad with Grilled Haloumi Recipe

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  • Pumpkin – 1 kg
  • Olive Oil
  • Salt as per taste
  • Ground Black Pepper
  • Red Onion – 1, sliced
  • Juice of 1 large Lime
  • Juice of 1/2 Lemon
  • Haloumi Cheese – 200 gms, cut into 2 cm cubes
  • Pumpkin Seeds – 2 tblsp (or pine nuts)
  • Oregano – 2 tsp, finely chopped
  • Thyme – 2 tsp, finely chopped
  • Rosemary – 2 tsp, finely chopped
  • Garlic – 1 clove, crushed
  • Rocket Leaves – 100 gms


  1. Preheat the oven to 200C.
  2. Deseed the pumpkin, cut into 3cm pieces and place on an oven tray.
  3. Drizzle with oil.
  4. Toss to coat and season with salt and pepper.
  5. Bake for about 25 minutes, until just tender.
  6. Remove from the oven and leave to cool.
  7. Soak the onion in the lime and lemon juice.
  8. Heat 2 tblsp of olive in a non-stick pan.
  9. Fry the haloumi cheese with the pumpkin seeds until the surface of the cheese has crisped.
  10. Add the herbs and garlic.
  11. Fry briefly, stirring.
  12. Place pumpkin in a salad bowl.
  13. Add the cheese and nut mixture along with the onion and its liquid and the rocket leaves.
  14. Toss gently to combine.
  15. Serve.

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