Warm spiced pumpkin & cannellini bean salad

Recipes / Salads

Pumpkin and cannellini salad goes from salad to light meal with the addition of haloumi.

Recipe «Warm spiced pumpkin & cannellini bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp cumin seeds, 2 tsp ground coriander, 2 tsp turmeric, 1/4 tsp chilli powder, 80ml olive oil , 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces, 1 tbsp finely grated orange rind, 60ml 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.

Ingredients:

  • 1 tbsp cumin seeds 
  • 2 tsp ground coriander 
  • 2 tsp turmeric 
  • 1/4 tsp chilli powder 
  • 80ml olive oil 
  • 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces 
  • 1 tbsp finely grated orange rind 
  • 60ml 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

  1. 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.
  2. Meanwhile, whisk together the orange rind, orange juice, and 2 tablespoons of the remaining oil in a small jug. Season with salt and pepper.
  3. 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.
  4. 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.