Pumpkin and cannellini salad goes from salad to light meal with the addition of haloumi.
- Preheat oven to 180C. Combine the cumin, ground coriander, turmeric, chilli and 1 tablespoon of the oil in a large bowl. Add the pumpkin and toss until well coated in spice mixture. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray. Bake in oven for 35-40 minutes or until tender.
- Meanwhile, whisk together the orange rind, orange juice, and 2 tablespoons of the remaining oil in a small jug. Season with salt and pepper.
- Heat the remaining oil in a large frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
- Combine the pumpkin, cannellini beans, fresh coriander and onion in a bowl. Pour over half of the dressing and toss until combined. Divide the salad among serving plates and top with haloumi. Drizzle with remaining dressing and serve with Lebanese bread.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set