Roasted Pumpkin & Burghul Salad with Chargrilled Haloumi

By Dixie Elliott

Roasted Pumpkin & Burghul Salad with Chargrilled Haloumi
Quick, easy and deliciously filling this haloumi (cheese made with a mixture or goat's and sheep milk) and roast pumpkin salad is ideal for lunch or as a side with grilled chicken.


Serves 4

850g piece pumpkin, deseeded, peeled and cut into 3cm pieces

salt and pepper

¼ cup olive oil

1 large orange, shredded rind and ½ cup juice

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

¾ cup burghul

120g baby spinach leaves

½ cup walnuts, roughly chopped

250g haloumi, drained, cut into 1cm-thick slices

1 Preheat oven to 200C. Put pumpkin onto a lined tray and spray with olive oil. Season and roast for 25 minutes or until tender. Combine oil, orange rind, orange juice, cumin, coriander and cinnamon in a jug. Set aside.

2 Put burghul into a bowl and cover with 1¼ cups of boiling water. Stand for 20 minutes or until almost all liquid has been absorbed. Drain and return to bowl. Add pumpkin, spinach leaves, walnuts and dressing. Toss until well combined. Transfer to a serving platter.

3 Heat a chargrill pan over a medium heat. Cook haloumi slices for 1 minute on each side or until golden. Mix haloumi slices into salad. Serve.



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