Roasted pumpkin, pine nut and halloumi salad
This roasted pumpkin, pine nut and halloumi salad is a fabulous side dish or light main meal with the perfect balance of flavours and textures in every bite!
Ingredients
- 1 large handful of rocket
- coriander finely chopped
- 1/3 cup pine nuts toasted
- 180g halloumi sliced
- 2 tbsp honey
Roasted pumpkin
- 600g pumpkin diced
- 1 tbsp olive oil
- 1 tbsp dried mixed herbs or seasonings of choice
- salt/pepper
Couscous
- 1/2 cup pearl couscous
- 1 cup vegetable stock
Lemon and honey dressing
- 2 tbsp olive oil
- juice of 1/2 a lemon
- 1 tbsp honey
- 2 tsp minced garlic
- salt
- pepper
Instructions
- Preheat oven to 200°c (fan forced) and line a baking tray.
- Dice up your pumpkin, add to the baking tray along with the olive oil and spices. Mix until all the pumpkin is coated and bake for 30 minutes or until cooked.
- While the pumpkin is cooking, prepare all the other ingredients. Cook cous cous as per directions and pan fry the halloumi with honey. In a bowl combine all ingredients for the dressing.
- Add your pine nuts to a baking tray and place in the oven to toast when the pumpkin has 5 minutes remaining.
- In a large salad bowl add the rocket, cous cous, pumpkin, halloumi, pine nuts, coriander and the lemon and honey dressing.
- Mix, serve and enjoy