Wednesday, September 28, 2011

Warm Pumpkin & Haloumi Salad

Everyone is familiar with your typical garden or summer salad – a colourful array and cool crisp vegetables, the perfect accompaniment to most meals. However, not all salads are cool and crisp, and this Pumpkin Salad, as you can tell by the name, is served warm.

There is something absolutely lovely about the sweetness of the pumpkin and beetroot against the saltiness of the haloumi and the earthiness of the pine nuts that creates a wonderfully balanced, yet warm, salad that can be easily whipped up with little fuss and little thought, leaving you with a bowl full of bright colours and complex flavours.

This salad will serve two people.
What Will I Need?
125g Pumpkin, diced into 1cm cubes
125g Beetroot, diced from a can
125g Haloumi, diced into 1cm cubs
2 tbs Pine nuts,
2 handfuls baby spinach
Extra Virgin Olive Oil, to drizzle

What Now?

1.             Place a layer of baking paper on an oven tray, and spread pumpkin cubes on top. Drizzle with a little olive oil and then pop into a 200C oven for approximately 20 minutes, or until tender.

2.             Fry the haloumi in a frying pan over a medium high heat until golden brown. Set aside.

3.             In the same fry pan, toast your pine nuts until amber, and then add to you halmoumi.

4.             Add the diced beetroot and pumpkin to the haloumi and pinenuts and toss gently.

5.             Place a handful each of baby spinach into two bowls, and then top with the pumpkim mixture.

7.             Drizzle with a little extra virgin olive oil, and then serve.