Kale, haloumi & pumpkin salad with lemon yoghurt dressing

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

Recipe «Kale, haloumi & pumpkin salad with lemon yoghurt dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.