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Quick dukkah-spiced pumpkin and haloumi salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Irresistible chargrilled pumpkin and haloumi salad with zesty pistachio dukkah.
Ingredients:
  • 800g Kent pumpkin, seeded, cut into thin wedges, halved crossways
  • 40.00 ml pistachio dukkah
  • 36.40 gm olive oil
  • 250g pkt haloumi, thickly sliced
  • 20.00 ml white wine vinegar
  • 120g pkt Australian Superfood Leaf Blend
Instructions:
  • In a large bowl, mix together the pumpkin, dukkah, and half of the oil.
  • Preheat a barbecue grill or chargrill over high heat. Grill the pumpkin for 5 minutes on each side, or until it is golden brown and tender.
  • Heat a barbecue flat plate or large frying pan on high heat. Cook the haloumi for 2 minutes on each side, or until golden brown.
  • Mix the vinegar and remaining oil in a small bowl, then season to taste.
  • Combine salad leaves, pumpkin, and haloumi in a bowl. Drizzle with dressing, toss to mix well, and distribute among serving plates. Serve promptly.

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