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salad-to-share-beetroot-pumpkin-halloumi
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Pumpkin, Beetroot and Halloumi Salad

Prep Time15 minutes
Cook Time1 hour
Course: Salad
Keyword: halloumi salad, pumpkin salad, salad to serve, salad to share, summer salad
Servings: 4 people

Ingredients

  • 1 kg butternut pumpkin peeled and cut into 2 cm cubes
  • 6 beetroots boiled then skin removed
  • 1 red onion (small) thinly sliced
  • 100 grams rocket
  • halloumi sliced and pan-fried
  • 1 tbsp sesame seeds lightly toasted
  • parsley
  • salt and pepper to taste

Dressing

  • olive oil
  • lemon juice
  • crushed garlic

Instructions

  • Peel the pumpkin and place on a baking tray, covered with baking paper. Drizzle on some olive oil and salt to taste. Roast at 180 degrees until cooked. Allow cooling.
  • Cut the beetroot into chunks. In a large bowl, place the rocket, pumpkin and beetroot. Add onion slices and on top place the halloumi. Toss in the sesame seeds and dress with parsley to finish.
  • Add dressing to make this salad complete.