Roast Pumpkin Salad with Grilled Haloumi is my go-to recipe when I want something fresh, nutritious and a little bit fancy. It’s an explosion of flavors and textures that will wake up your tastebuds.
About the Recipe
You’ll love the sweet caramelized pumpkin paired with the salty, slightly crispy haloumi in this salad. The tangy dressing from lime and lemon juices ties it all together beautifully. It’s a crowd-pleasing dish that’s incredibly easy to whip up.
Why You’ll Love This Recipe
The beauty of this salad is that it’s so versatile – enjoy it as a light main course or starter. The roasted pumpkin gives you that comforting feeling, while the fresh greens provide a vibrant crunch. And let’s be real, who can resist golden, pan-seared haloumi? Yum.
Roast Pumpkin Salad with Grilled Haloumi
Cooking Tips
For best results, roast the pumpkin just until tender but still holding its shape. Let it cool slightly before adding to the salad. Dry off the haloumi well and get your pan nice and hot for a crispy outer layer.
Serving and Storing Suggestions
This salad makes a hearty main for 2-3 people or a tasty starter for 4. Any leftovers keep well in the fridge for 2-3 days. Just add the rocket leaves right before serving.
Similar Recipes
- Roasted Beet Salad with Goat Cheese
- Grilled Zucchini and Halloumi Skewers
- Mediterranean Lentil Salad
Roast Pumpkin Salad with Grilled Haloumi
Ingredients
- 1 kg Pumpkin
- Olive Oil
- Salt as per taste
- Ground Black Pepper
- 1 Red Onion (sliced)
- Juice of 1 large Lime
- Juice of 1/2 Lemon
- 200 gms Haloumi Cheese (cut into 2 cm cubes)
- 2 tbsp Pumpkin Seeds (or pine nuts)
- 2 tsp Oregano (finely chopped)
- 2 tsp Thyme (finely chopped)
- 2 tsp Rosemary (finely chopped)
- 1 clove Garlic (crushed)
- 100 gms Rocket Leaves
Instructions
- Preheat the oven to 200C.
- Deseed the pumpkin, cut into 3cm pieces and place on an oven tray.
- Drizzle with oil.
- Toss to coat and season with salt and pepper.
- Bake for about 25 minutes, until just tender.
- Remove from the oven and leave to cool.
- Soak the onion in the lime and lemon juice.
- Heat 2 tblsp of olive in a non-stick pan.
- Fry the haloumi cheese with the pumpkin seeds until the surface of the cheese has crisped.
- Add the herbs and garlic.
- Fry briefly, stirring.
- Place pumpkin in a salad bowl.
- Add the cheese and nut mixture along with the onion and its liquid and the rocket leaves.
- Toss gently to combine.
- Serve.
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Frequently Asked Questions
Can I use a different squash?
Without a doubt. Butternut, acorn or kabocha squash would all work nicely in place of pumpkin. Just adjust roasting time as needed.
What is haloumi cheese?
Haloumi is a semi-soft, unripened brined cheese with a high melting point, which makes it ideal for grilling or frying. It has a slightly salty flavor.
Can this salad be made vegan?
For sure. just omit the haloumi or use a vegan cheese alternative. The roasted pumpkin still makes it wonderfully filling.
How can I make this a complete meal?
Toss in some cooked quinoa, chickpeas or lentils for extra protein and fiber. Chopped avocado would also be a tasty addition.
What other herbs would work well?
Feel free to use your favorite fresh or dried herbs. Basil, parsley, cilantro or even a little mint would be lovely in this salad.
