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Chargrilled pumpkin and haloumi salad
Chargrilled pumpkin and haloumi salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and delicious Chargrilled Pumpkin Haloumi Salad for dinner.
Ingredients:
  • Olive oil cooking spray
  • 500g jarrahdale pumpkin, peeled, thinly sliced
  • 1/2 x 250g packet haloumi, sliced
  • 150g baby spinach
  • 57.50 gm walnuts
  • 40.00 ml sunflower seeds
  • 62.50 ml torn fresh flat-leaf parsley leaves
  • 20.00 ml red wine vinegar
  • 18.20 gm olive oil
Instructions:
  • Grease a chargrill generously with oil and heat it over a medium flame. Grill the pumpkin slices for 3 to 4 minutes on each side until they are tender. Transfer the cooked pumpkin to a serving bowl. Grill the haloumi for 1 minute on each side until it turns a beautiful golden color.
  • Combine haloumi, spinach, walnuts, sunflower seeds, and parsley with the pumpkin. Whisk together the vinegar and oil in a jug, season with pepper, and drizzle over the pumpkin mixture. Gently toss to combine and serve.

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