Roast Pumpkin Salad
By T2T Food Blogger Kathryn
Fresh, easy and wholesome! I have this salad at least twice a week for lunch. The freshness of the lettuce, with the crunch of the nut and the warm pumkin is so light but so satisfying.
INGREDIENTS>
400g Pumpkin, chopped
180g Halloumi cheese, chopped bit size
Half Red onion, sliced
100g Feta chesse
Chargrilled capsicum
Lettuce mix
200g Pine nuts*
200g Sliced almonds*
Balsamic vinegar glaze
Olive oil
1 tsp of each (Cumin, nutmeg, paprika)
INSTRUCTIONS>
Preheat oven 180°, line a baking tray.
Place pumpkin on tray toss in olive oil, cumin, nutmeg and paprika. Bake till tender and roasted.
In a medium heat pan, dry fry the almonds and pine nuts. Set aside.
On medium heat fry Halloumi in tbs of olive oil, turning regualy.
Assemble lettuce, Chargrilled capsicum, onion, halloumi, nuts, pumpkin and fetta.
Drizzle with balsamic glaze. Enjoy!!!
TIPS*
*Make 2 large serves
*Pumpkin can be served both warm or cold.
*Pine nut, almond can be substituted with
different nut
different nut
* Halluoumi can be left out and its still amazing.