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Haloumi, pumpkin and rocket salad

Haloumi, pumpkin and rocket salad
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Haloumi, pumpkin and rocket salad

Ingredients

  • 750g jap pumpkin, peeled, sliced
  • ¼ cup (60ml) olive oil
  • 1 tablespoon peri peri marinade
  • 2 x 180g packets haloumi, sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 bunch rocket, washed, dried, chilled
  • 1/3 cup (35g) toasted walnuts, chopped
  • Kj 1975, fat 36g, sat fat 13g.
  • 4.6 per serve
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Method

  1. Brush pumpkin with 1 tablespoon of oil. Combine another tablespoon of oil with marinade in a shallow bowl. Add haloumi and turn to coat. To make dressing, place vinegar and mustard in a bowl. Gradually whisk in remaining olive oil. Season to taste.
  2. Preheat a chargrill, barbecue or frying pan on high. Cook pumpkin for 5 minutes each side, until golden. Place on a microwave-safe plate and microwave for 2 minutes at 100 per cent, until tender. Cook haloumi for 2 minutes each side in same pan on medium-high heat, until browned and soft.
  3. Toss rocket with dressing and arrange in serving bowls. Top with haloumi and pumpkin. Scatter with walnuts to serve.
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