betty's chargrilled pumpkin and halumi salad

Name: Betty's Chargrilled Pumpkin and Halumi Salad
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Australian
Ingredients: - 1 1/2 pounds (700g) jap/kent pumpkin, peeled; - 7 ounces (200 g) halloumi cheese, sliced; - oil spray; - 1 tin garbanzo beans (chick peas) drained and well rinsed; - 2 oranges, peel and pith removed. cut into segments following the membranes; - 1/2 cup young walnuts or pecans, chopped; - 2 cups baby rocket (arugula); - 2 cups baby spinach leaves; - 2 teaspoons ground cummin; ## DRESSING; - 2 tablespoons good quality olive oil; - 2 teaspoons good quality balsamic vinegar; - 1 teaspoon seeded mustard

3 Pinches

Betty Bramanis

Sydney

Updated on Jul 29, 2017

In Australia pumpkin is a savoury vegetable and this salad is a perfect example. This is a copy of a salad I have had a few times at a lovely cafe. The addition of orange slices, chick peas (garbanzo beans), walnuts (or pecans) and salad greens gently tossed in a zesty dressing complete the salad. Serve with slices of crusty bread to sop up the dressing.

Rate

No Image

prep time 20 Min

cook time 30 Min

method Griddle

yield 4 adults as a light meal

Ingredients

- 1 1/2 pounds (700g) jap/kent pumpkin, peeled
- 7 ounces (200 g) halloumi cheese, sliced
- oil spray
- 1 tin garbanzo beans (chick peas) drained and well rinsed
- 2 oranges, peel and pith removed. cut into segments following the membranes
- 1/2 cup young walnuts or pecans, chopped
- 2 cups baby rocket (arugula)
- 2 cups baby spinach leaves
- 2 teaspoons ground cummin
DRESSING
- 2 tablespoons good quality olive oil
- 2 teaspoons good quality balsamic vinegar
- 1 teaspoon seeded mustard

How To Make betty's chargrilled pumpkin and halumi salad

Step 1

Slice the peeled pumpkin into 1/2 inch (1 cm) slices. They need to be thin or they won't cook properly. Slice the halloumi into 1/2 inch (1 cm) slices.

Step 2

Spray the pumpkin and halloumi slices with oil spray and sprinkle gently with ground cumin.
Step 3

Heat a char grill pan or BBQ hot plate over a high heat. Carefully cook the pumpkin first, cooking each side for 6-8 minutes (or until tender). Put on a plate to cool down.
Step 4

Cook the halloumi on the same grill pan/BBQ hot plate for just 90 seconds each side. Place on the same plate as the pumpkin to cool.
Step 5

Place the salad greens, orange segments, chick peas (garbanzo beans) and walnuts/pecans on a platter. Top with the cooled pumpkin and warm halloumi. Pour over the dressing and use your salad tongs to quickly mix and look presentable. Serve.
Step 6

DRESSING:: Mix the dressing ingredients all together using a fork in a small/medium bowl.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes