Kale, haloumi & pumpkin salad with lemon yoghurt dressing

Cooking Salads Kale, haloumi & pumpkin salad with lemon yoghurt dressing

This vegetarian salad with pumpkin, haloumi, kale is covered in zesty yoghurt dressing.

Lables: Low carb Low kilojoule Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes or until tender and golden.
  2. Meanwhile, combine yoghourt, garlic and lemon juice in a medium bowl. Season with salt and pepper.
  3. Heat remaining oil in a large frying pan over medium-high heat. Cook haloumi for 1-2 minutes each side or until soft and golden. Arrange kale and pumpkin on a serving platter. Sprinkle over pomegranate seeds, pine nuts and half of mint. Dollop over yoghourt dressing and top with haloumi, chilli, remaining mint and a drizzle of olive oil.

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1 tbsp olive oil, plus extra to drizzle
600g Jap pumpkin, unpeeled, cut into 3cm chunks
1 bunch kale, trimmed, thinly shredded
2/3 cup Jalna Greek Yoghourt
1/2 garlic clove, crushed
1 tbsp lemon juice
180g haloumi, thickly sliced
1 pomegranate, seeds dislodged
1/4 cup pine nuts, toasted
1/4 cup mint leaves, torn
1 fresh long red chilli, deseeded, finely chopped

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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