Dukkah Roasted Pumpkin Salad with Haloumi and Coconut Yoghurt

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 25, 2018.

To quickly trim ends off beans, line them all up in a row on your board and chop a small amount off each end with knife.

Ingredients

Preheat oven to 230°C. Bring a full kettle to the boil. Line an oven tray with baking paper. Toss pumpkin and carrot with a drizzle of oil on prepared tray and season. Bake (on second highest rack) for 15-20 minutes, until tender. Turn once during cooking. Turn oven to high grill, sprinkle over dukkah spice mix and grill for 2-3 minutes until dukkah is golden.
While veggies cook, trim ends off beans then cut in half. Place in a large heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave for 2 minutes, until bright green and just tender. Drain, refresh under cold water and drain again. Return to bowl.
Peel cucumber into long thin ribbons; dice tomatoes 1cm; roughly chop lettuce. Add all to bowl with cooked beans, along with dates, lemon juice and a drizzle of olive oil. When veggies are cooked, allow to cool slightly, then add to the salad, season and toss gently.
Pat halloumi dry and slice 0.5cm. Heat a drizzle of oil in a large, non-stick fry-pan on medium-high heat. Cook for about 1 minute each side, until golden. Remove from heat and squeeze over lemon juice.
To serve, divide dukkah roasted pumpkin salad between plates and top with halloumi. Dollop over coconut yoghurt.