Haloumi, pumpkin and rocket salad

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Easy recipes, 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.

$4.60 per serve

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.

MESSENGER