Name: Spinach and haloumi salad with pumpkin and cashews
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Mustard dressing; 2 tablespoon white wine vinegar; 2 teaspoon seeded mustard; 2 tablespoon extra virgin olive oil; salt and freshly ground black pepper to taste; 2 tablespoon extra virgin olive oil; 600 gram piece butternut pumpkin, sliced thinly; 2 teaspoon fresh thymes leaves; 2 clove garlic, sliced thinly; 360 gram haloumi cheese, sliced; 150 gram baby spinach leaves; 2 small (180g) zucchini, grated coarsely; 1/3 cup (50g) cashews, toasted

Spinach and haloumi salad with pumpkin and cashews

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

Mustard dressing

2 tablespoon white wine vinegar

2 teaspoon seeded mustard

2 tablespoon extra virgin olive oil

salt and freshly ground black pepper to taste

2 tablespoon extra virgin olive oil

600 gram piece butternut pumpkin, sliced thinly

2 teaspoon fresh thymes leaves

2 clove garlic, sliced thinly

360 gram haloumi cheese, sliced

150 gram baby spinach leaves

2 small (180g) zucchini, grated coarsely

1/3 cup (50g) cashews, toasted

Method

1.Heat half the oil in a large non-stick frying pan, add the pumpkin; cook, partially covered, turning occasionally, for about 5 minutes. Add the thyme and garlic to pan; cook, stirring, for a further 2 minutes or until pumpkin is tender. Remove pumpkin mixture from pan.

2.Meanwhile to make Mustard Dressing; combine all ingredients in a screw-top jar; shake well.

3.In the same frying pan, heat the remaining oil, cook haloumi until browned lightly on both sides.

4.Arrange spinach, zucchini, pumpkin, haloumi and cashews on serving plates, drizzle with Mustard Dressing.

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