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Warm spiced pumpkin & cannellini bean salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate pumpkin cannellini salad into a satisfying meal with savory haloumi.
Ingredients:
  • 20.00 ml cumin seeds
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 1/4 tsp chilli powder
  • 80ml (1/3 cup) olive oil
  • 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 20.00 ml finely grated orange rind
  • 60ml (1/4 cup) fresh orange juice
  • 250g haloumi, thickly sliced crossways
  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 bunch fresh coriander, washed, leaves picked
  • 1 red onion, halved, cut into thin wedges
  • Lebanese bread, to serve
Instructions:
  • Preheat your oven to 180C. In a large bowl, mix together the cumin, ground coriander, turmeric, chilli, and 1 tablespoon of oil. Add the pumpkin and toss until evenly coated. Line a baking tray with non-stick baking paper, then spread the pumpkin out in a single layer. Bake for 35-40 minutes until tender.
  • In a small jug, combine the orange rind, orange juice, and 2 tablespoons of remaining oil. Season with salt and pepper.
  • In a large frying pan over medium heat, heat the remaining oil. Cook the haloumi for 1-2 minutes on each side until golden. Transfer to a plate.
  • In a bowl, mix together the pumpkin, cannellini beans, fresh coriander, and onion. Add half of the dressing and toss well. Divide the salad among plates and sprinkle with haloumi. Drizzle the remaining dressing and serve with Lebanese bread.

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