Pumpkin Halloumi and Pomegranate Salad
Prep time: 30 mins
Cook time: 20 mins
- 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.
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