Haloumi with Pumpkin, Walnut and Maple Pears

Haloumi with Pumpkin, Walnut and Maple Pears

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 24, 2019.



  • 400g pumpkin wedges


  • 1 capsicum
  • ½ telegraph cucumber
  • ½ pack baby spinach leaves
  • Zest and juice of ½ lemon

Maple Pears

  • 1 pear
  • 1 pack maple syrup
  • 1 Tbsp balsamic vinegar
  • 1 pack chopped walnuts


  • 1 pack haloumi cheese

To Serve

  • ½ bunch chopped mint
  • ½ bunch chopped parsley
  • ½ lemon

Have Handy

  • Oil
  • Salt & Pepper
  • Balsamic


  1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin with a drizzle of oil on a lined oven tray. Season and roast for 20-25 minutes, until tender.
  2. Prep veggies and haloumi Dice capsicum 1cm; cut cucumber in half lengthways and thinly slice. Set both aside in a salad bowl. Slice pear 1cm; slice haloumi 1cm.
  3. Cook pears Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Add pear, maple syrup and balsamic vinegar and cook for 3-4 minutes, until tender and caramelised. Toss through walnuts and cook another 1 minute, until walnuts are warmed through. Set pears aside on a plate and use a spatula to remove any sauce from the pan.
  4. Cook haloumi Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook haloumi for 1-2 minutes each side, or until golden.
  5. Finish salad Combine all salad ingredients (except pumpkin) in bowl with a drizzle of olive oil and remaining maple balsamic sauce. Season to taste.
  6. Serve pumpkin and haloumi with pears, salad, walnuts, herbs and a squeeze of lemon.