Even though we are officially in Autumn, the Sydney weather just isn’t cooling down! So to keep myself nourished and not feeling too heavy after a meal, I’ve started making this delicious salad. Because I am a piggy, I do add more haloumi than the recipe suggests! 🙂
Recipe found: vogue.com.au
200g pumpkin – this should be about a quarter to half of a pumpkin depending on its size
Pumpkin seeds (from your pumpkin)
A handful of cashews
A handful of cherry tomatoes
Four tablespoons olive oil
One teaspoon of fresh or dried herbs such as oregano, thyme and rosemary
Zest of one lemon
Two handfuls of baby spinach
One cucumber, diced
One bunch of parsley
A handful of green Sicilian olives
Ingredients: the dressing
One to two cloves garlic
One to two tablespoons of grated ginger
Zest of one lime
Juice of one lime
One tablespoon apple cider vinegar
One bunch of coriander
One chilli (leave the seeds in for a kick)
1. Preheat your oven to 180 degrees.
2. Line a baking tray with baking paper.
3. Chop your pumpkin in half and scoop out the seeds – keep the seeds as you’re going to use them.
4. Chop pumpkin into thin slices, about 1.5cm thick and place on your baking tray. Note: the smaller you chop your pumpkin the faster it will cook.
5. Separate pumpkin seeds from the pulp. Discard the pulp and put seeds on the baking tray or another baking tray if you’re running out of room. The seeds can be overlapping.
6. Add cashews to tray with pumpkin seeds.
7. Add your tomatoes to the tray near your pumpkin and use two tablespoons of the oil to coat your tomatoes and pumpkin. You don’t need to oil your seeds and nuts. The aim is to toast them. You’ll notice the pumpkin seeds are very moist already so they’ll take a bit to dry out.
8. Then season tomatoes and pumpkin with salt and pepper and place in the oven for 20-30 minutes – this will depend on your oven. Check on the seeds and nuts after 10 minutes. The pumpkin seeds will stick together a bit, so break them up so they cook evenly.
9. Chop your haloumi into slices and add to a pan with one tablespoon olive oil, half of your chosen herb mix and half your lemon zest.
10. Cook haloumi on a medium heat. When brown flip sides, this should take five minutes and add the remainder of your herbs and lemon zest. You want the haloumi to go slightly brown and crunchy on the outside. If the heat is too low the haloumi will release liquid, if this happens turn the heat up a notch or two.
11. Once cooked on both sides, transfer to a paper towel to drain.
12. Rinse and dry your baby spinach, cucumber and parsley.
13. Add baby spinach to your bowl.
14. Chop the cucumber. I like to use a peeler and peel lengthways to create cucumber ribbons. Once the dressing is added the ribbons seem to wrap themselves around the pumpkin and the parsley will stick to the cucumber. Long ribbons will create a lovely texture in the bowl.
15. Chop the stems off the parsley and finely chop parsley leaves and add to bowl.
16. Remove pumpkin, tomatoes, pumpkin seeds and cashews from the oven. Leave them for five minutes to cool slightly and then add pumpkin and tomato to your salad bowl, along with the haloumi and olives.
17. To make the dressing – add all ingredients into a blender and blend on high until combined.
If you don’t have a blender: chop everything as fine as possible. Add some oil, garlic, ginger, coriander and chilli to a mortar and pestle and mix together really well until you create a paste. Then mix through the remaining ingredients.
If you don’t have a mortar and pestle: add all ingredients into a jar and shake really well. This won’t create the vibrant green colour of the dressing but it will still taste amazing.
18. Pour the dressing over the salad and mix to combine.
19. Top with pumpkin seeds and cashew nuts.