Pumpkin Halloumi and Pomegranate Salad

Serves: 4-6
Prep time: 30 mins
Cook time: 20 mins

Ingredients:

Salad

• 400gm pumpkin
• 400gm tin baby beetroot, drained
• olive oil to sprinkle
• 1T chopped rosemary
• 2 cloves garlic, crushed
• Salt and pepper
• 200gm halloumi
• 1/2c walnut halves, roasted
• 1 bag of baby salad leaves
• Pomegranate jewels to sprinkle
  
  

Dressing

• 2t djion or grainy mustard

• 1t maple syrup or runny honey
• 1-2T lemon juice
• 3T olive oil
• 1/2 scoop green shot
• 1T fresh herbs, chopped
• Salt and pepper
  
  

Method:

• Preheat oven to 200deg. 
• Peel the pumpkin and chop it into small chunks, and spread it out on a roasting tray. 
• Cut the beetroot in quarters and spread it out on another roasting tray. 
• Sprinkle both vegetables with olive oil, rosemary, garlic and season.  
• Roast the vegetables for 20 mins. 
• Remove from the oven and set aside to cool.
• Heat a non-stick frypan. 
• Slice the halloumi into 1/2cm slices and fry until golden for 2 minutes on each side.
• Remove from the pan and place on a paper towel. 
• Spread out the salad leaves onto a platter. 
• Top with cooked vegetables and halloumi. 
• Sprinkle over walnuts,  pomegranate jewels, and dressing. 
• Serve immediately.
• To prepare the dressing: place all the ingredients into a jar with a tight-fitting lid and shake until combined. Leave at room temperature until ready to serve.