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