Chilli and Maple Roast Pumpkin Salad with Haloumi, Dukkha and Yoghurt

Chilli and Maple Roast Pumpkin Salad with Haloumi, Dukkha and Yoghurt

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 21, 2016.
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This salad is so delicious, we're sure you'll recreate it again!

Ingredients

CHILLI AND MAPLE ROAST PUMPKIN SALAD

  • 500g butternut pumpkin, diced 1.5–2cm
  • 1 tablespoon maple syrup
  • 1 chilli, seeds removed and finely chopped
  • 100g curly kale, leaves removed from tough stem and roughly chopped
  • 60g sunflower seeds and dried cranberries
  • 50g baby spinach leaves

HALOUMI

  • 200g haloumi cheese

TO SERVE

  • ½ cup natural yoghurt
  • 2–3 teaspoons dukkah
  • 2 tablespoons mixed chopped parsley and mint leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
  2. Toss pumpkin, maple syrup and chilli on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 12–15 minutes or until tender and just starting to caramelise.
  3. Remove tray from oven and scatter over kale, sunflower seeds and cranberries. Toss to coat and return to oven for 2–3 minutes to wilt kale. Remove from oven, sprinkle over spinach and toss to combine.
  4. Pat haloumi dry with paper towels and slice into 1.5cm thick pieces. Heat a drizzle of olive oil in medium, non-stick, fry-pan on medium heat. Cook haloumi for 2–3 minutes each side, until golden brown. Alternatively cook on BBQ hot plate.
  5. Divide pumpkin salad between plates and place a few pieces of haloumi on top. Dollop over yoghurt and sprinkle over dukkha and herbs.

Nutritional Information

Energy 2329 kj
557 kcal
Protein 28.6g
Carbohydrate 33.1g
Fat 35.6g