Roast Pumpkin and Halloumi Salad

Recipe Image

serves 4


  • 800 g pumpkin
  • olive oil
  • 1/2 cup pumpkin seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 3-4 cups rocket leaves
  • 100 g halloumi, sliced






Cut the pumpkin into chunks about 3 cm and toss in just enough olive oil to coat the pumpkin. Roast for 20-30 minutes until tender and the edges are just browned. Meanwhile heat a little olive oil in a small frying pan and lightly toast pumpkins seeds with combined cumin and sea salt. Arrange rocket, seeds and warm pumpkin in 4 bowls. In the same pan that the seeds were toasted quickly fry the halloumi until just golden on both sides, add a little more oil if necessary. Drain on paper towels and then place on salad. Drizzle with your favourite vinaigrette and serve at once.

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