Chargrilled pumpkin and haloumi salad

Cooking Salads Chargrilled pumpkin and haloumi salad

Solve a dinner dilemma with this easy Chargrilled pumpkin and haloumi salad recipe.

Lables: Low carb Low kilojoule Low sugar Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Spray a chargrill with oil. Heat over medium heat. Cook pumpkin for 3 to 4 minutes each side or until tender. Transfer to a bowl. Cook haloumi for 1 minute each side or until golden.
  2. Add haloumi, spinach, walnuts, sunflower seeds and parsley to pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

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Olive oil cooking spray
500g jarrahdale pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi, sliced
150g baby spinach
1/2 cup walnuts
2 tbsp sunflower seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tbsp red wine vinegar
1 tbsp olive oil

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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