Spinach & Pumpkin Haloumi Salad

Ingredients
- 1kg pumpkin, peeled, chopped into 2cm chunks
- Salt and freshly ground black pepper
- 180g haloumi cheese, sliced
- 2 Tbsp olive oil, plus extra for brushing
- 1 Tbsp balsamic vinegar
- 120g baby spinach
- 1/2 cup salted cashews, toasted
Method
-
1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
-
2. Place pumpkin on the baking tray. Season to taste and toss gently. Bake for 25-30 minutes, until tender.
-
3. Meanwhile, preheat barbecue or grill plate to a medium heat. Brush haloumi with oil and grill for 30 seconds, then flip and cook for another 30 seconds. Set aside.
-
4. To make the dressing, combine oil and vinegar in a small jug.
-
5. To serve, combine spinach, pumpkin, haloumi and cashews in a bowl and drizzle with the dressing.
-
Tip:
-
Kumara could be used instead of pumpkin, if preferred.
-
PER SERVE
-
• Energy 1786Kj • Protein 16g • Total Fat 30g • Saturated Fat 11g • Carbohydrates 21g • Sugars 12g • Sodium 1002mg
-
Dietary and nutritional info supplied by NZ Nutrition Foundation.