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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
  • 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.