Spinach & Pumpkin Haloumi Salad

clock 20 minutes + 30 minutes bowl Serves 4
Easter BBQ Spinach Pumpkin Haloumi Salad Gluten Free Vegetarian Low Sugar
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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
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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.

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