If you love adding cheese to salads, this one strikes the perfect balance of sweet and salty. The sweetness of roasted pumpkin paired with the salty halloumi takes it to the next level. With a simple dressing, this salad bursts with flavour, using fresh, seasonal Australian produce. You can roast the pumpkin ahead of time and assemble the salad on the day you need it. There’s nothing quite like the distinctive salty taste of halloumi, making this dish a guaranteed hit at any gathering. It’s the perfect salad for a long table filled with family, friends, and laughter. Make it this weekend!
Pumpkin, Beetroot and Halloumi Salad
Servings: 4 people
Ingredients
- 1 kg butternut pumpkin peeled and cut into 2 cm cubes
- 6 beetroots boiled then skin removed
- 100 grams rocket
- halloumi sliced and pan-fried
- 1 tbsp sesame seeds lightly toasted
- parsley
- salt and pepper to taste
Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juiced
- 1 red onion (small) thinly sliced
- 1 tbsp honey
Instructions
- Peel the pumpkin and spread it on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with salt. Roast at 180°C until cooked through, then let it cool.
- Slice the onion thinly and place it in a bowl with lemon juice, cover, and let it stand for at least half an hour. Then add the olive oil and a tablespoon of honey, season with salt to taste, and pour the dressing over the salad just before serving.
- Cut the beetroot into chunks. In a large serving bowl, combine the rocket, roasted pumpkin, and beetroot. Top with halloumi. Garnish with sesame seeds and dress with parsley before serving.
