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Warm Roast Pumpkin and Haloumi Salad

Category: Main Dishes - Other

Suitable for a: vegetarian diet



750g peeled pumpkin,sliced

Extra-virgin olive oil

Canola oil spray

2 large brown onions, sliced

1 tablespoon brown sugar

2 tablespoons balsamic vinegar

freshly ground black pepper

1 head butterhead or cos lettuce

1 bag mixed gourmet salad greens

2 x 200g haloumi cheese



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.

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.

Cut haloumi cheese into bite-sized cubes and cook in non-stick pan until golden brown.

Place lettuce leaves on plates. Top with pumpkin, onions and haloumi cheese. Serve with fresh crusty bread.

Additional comments:


A gourmet delight that will go down nicely with a red wine.
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