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.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 24, 2019.
Ingredients
Pumpkin
- 800g pumpkin wedges
Salad
- 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
Haloumi
- 2 packs haloumi cheese
To Serve
- ½ bunch chopped mint
- 1 bunch chopped parsley
- ½ lemon
Have Handy
- Oil
- Salt & Pepper
- Balsamic
Steps
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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.
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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.
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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.
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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.
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Finish salad Combine all salad ingredients (except pumpkin) in bowl with a drizzle of olive oil and remaining maple balsamic sauce. Season to taste.
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Serve pumpkin and haloumi with pears, salad, walnuts, herbs and a squeeze of lemon.