Haloumi with Pumpkin, Walnut and Maple Pears

Haloumi with Pumpkin, Walnut and Maple Pears

Ready in 30 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 24, 2019.



  • 800g pumpkin wedges


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

Maple Pears

  • 2 pears
  • 1 pack maple syrup
  • 2 Tbsp balsamic vinegar
  • 1 pack chopped walnuts


  • 2 packs haloumi cheese

To Serve

  • ½ bunch chopped mint
  • 1 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 two lined oven trays. Season and roast for 20-25 minutes, until tender. Switch position of trays halfway through.
  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 in batches 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.