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Pumpkin Halloumi and Pomegranate 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


  • 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



  • 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.

Serves: 4-6

Prep time: 30 mins

Cook time: 20 mins


Pumpkin Halloumi and Pomegranate Salad

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