Name: Haloumi, pumpkin and rocket salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram jap pumpkin, peeled, sliced; 1/4 cup (60 millilitres) olive oil; 1 tablespoon piri piri marinade; 2 180 gram packets haloumi, sliced; 1 tablespoon white wine vinegar; 1 tablespoon dijon mustard; 1 bunch rocket, washed, dried, chilled; 1/3 cup (35 grams) toasted walnuts, chopped

Haloumi, pumpkin and rocket salad

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

750 gram jap pumpkin, peeled, sliced

1/4 cup (60 millilitres) olive oil

1 tablespoon piri piri marinade

2 180 gram packets haloumi, sliced

1 tablespoon white wine vinegar

1 tablespoon dijon mustard

1 bunch rocket, washed, dried, chilled

1/3 cup (35 grams) toasted walnuts, chopped

Method

1.Brush pumpkin slices with 1 tablespoon of oil. In a shallow bowl, combine another tablespoon of oil with marinade. 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 heat. Cook pumpkin 5 minutes each side, until golden. Remove and place on a microwave-safe plate and microwave 2 minutes at 100%, until tender. Cook haloumi 2 minutes each side in same frying 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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%