Haloumi with Roasted Pumpkin Salad and Green Tahini Dressing

Haloumi with Roasted Pumpkin Salad and Green Tahini Dressing

Ready in 25 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 16, 2016.
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When frying your haloumi, use a very hot pan with minimal oil so that the cheese cooks quickly, with a super crispy outside and warm soft inside.

Ingredients

ROASTED PUMPKIN SALAD

  • 400g peeled pumpkin, diced 1cm
  • 100g green beans, finely sliced OR 100g asparagus, woody ends removed
  • 1/4 teaspoon salt
  • 1 carrot
  • 1 tomato
  • 2 tablespoons chopped dates

HALOUMI

  • 160g haloumi cheese, sliced 0.5cm
  • 2 teaspoons Spanish spice mix
  • Juice of ½ lemon

GREEN TAHINI DRESSING

  • 2 tablespoons tahini paste
  • 4 tablespoons water
  • ½ teaspoon runny honey
  • 1 clove garlic, finely chopped
  • 1 tablespoon mint leaves, finely chopped
  • 2 tablespoons coriander leaves, finely chopped

TO SERVE

  • 1 baby cos lettuce, leaves separated
  • 2 tablespoons pumpkin seeds
  • Juice of ½ lemon

Steps

  1. oven to 225°C. Line an oven tray with baking paper. Bring a full kettle to the boil
  2. Toss pumpkin on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 10–15 minutes, until tender and starting to caramelise.
  3. Place beans/asparagus and salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 3–4 minutes, until bright green and tender. Drain and set aside. Mix all green tahini dressing ingredients together in a small bowl and season to taste with salt and pepper. Set aside.
  4. While pumpkin cooks, prepare salad. Peel carrot and discard skin, then peel into long, thin ribbons; dice tomato 1cm. Add both to a medium bowl with dates and cooked beans/asparagus.
  5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Sprinkle haloumi with Spanish spice mix and cook for about 1 minute each side, until golden brown. Squeeze over first measure of lemon juice and remove from heat. Set aside.
  6. Add cooked pumpkin to bowl with all roasted pumpkin salad ingredients, season to taste with salt and pepper and toss to combine.
  7. Divide lettuce leaves between plates and top with roasted pumpkin salad. Sprinkle over pumpkin seeds, drizzle with green tahini dressing and top with haloumi. Squeeze over second measure of lemon juice.

Nutritional Information

Energy 2565 kj
613 kcal
Protein 31.5g
Carbohydrate 32.8g
Fat 37.3g