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Warm Roast Pumpkin and Haloumi Salad<br><br>
Category: Main Dishes - Other<br><br><br><br>
Suitable for a: vegetarian diet<br><br><br><br><br><br>
750g peeled pumpkin,sliced<br><br>
Extra-virgin olive oil<br><br>
Canola oil spray<br><br>
2 large brown onions, sliced<br><br>
1 tablespoon brown sugar<br><br>
2 tablespoons balsamic vinegar<br><br>
freshly ground black pepper<br><br>
1 head butterhead or cos lettuce<br><br>
1 bag mixed gourmet salad greens<br><br>
2 x 200g haloumi cheese<br><br><br><br><br><br>
Preheat oven to 200 degrees C. Place pumpkin in roasting dish and spray with canola oil spray. Roast for 30 minutes, until soft and golden.<br><br><br><br>
Heat olive oil in non-stick or cast-iron pan. Cook onion over medium heat for 3 - 5 minutes. Add brown sugar, balsamic vinegar and ground pepper. Cook until brown and syrupy.<br><br><br><br>
Cut haloumi cheese into bite-sized cubes and cook in non-stick pan until golden brown.<br><br><br><br>
Place lettuce leaves on plates. Top with pumpkin, onions and haloumi cheese. Serve with fresh crusty bread.<br><br><br><br><br><br>
Additional comments:<br><br>
A gourmet delight that will go down nicely with a red wine.
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