A salad match made in heaven.
Peel the pumpkin and place on a baking tray, covered with baking paper.
Drizzle on some olive oil and salt to taste.
Roast at 180C until cooked. Allow to cool.
Cut the beetroot into chunks.
In a large bowl, place the rocket, pumpkin and beetroot. Add onion slices and on top place the halloumi.
Toss in the sesame seeds and dress with parsley to finish.
Add dressing to make this salad complete.
Exclusive recipe from Rebecca Searles, the founder of Family Garden Life.
Trending This Week