Back again today with another fabulously fresh salad that has just the right balance of salty and sweet. With the hot weather making long hours in front of the stove a less than ideal scenario, we’ve been eating a lot of salads. They are easy to throw together based on whatever you’ve got in the fridge and the vegie patch and will usually keep well enough to take to work for lunch the next day.
This combination of flavours is probably one of my favourites; pumpkin, green beans, haloumi & baby spinach. If you’ve been following the blog for a while you might remember this combo from a recipe a few months back that mixed up the flavours with some pasta which is also good, if not a little heavy at this time of the year.
I generally eat a big bowl of this as a main meal but if you’re looking to make it go a little further then some chickpeas would not go astray here. If you’d rather not use the oven because of the weather there’s no reason why you couldn’t cook the pumpkin on the barbie or even in the steamer. Just be careful not to let the pumpkin get too soft. My omni friends may like to add a little chicken to the mix instead of chickpeas and this is just as good without the haloumi if you’re from the vegan side of the tracks. It’s also gluten-free. 🙂
- 600g butternut pumpkin, peeled and cut into wedges
- 2 tbspns olive oil
- 1 tspn ground cumin seeds
- 1-2 tspns rock salt
- cracked black pepper to taste
- 500g green beans, topped & tailed and cut into 2cm pieces
- 250g haloumi, cut into squares
- ½ cup toasted almonds
- juice of half a lemon
- 150g baby spinach, roughly chopped
- 3-4 large cos lettuce leaves, roughly chopped
- big handful of mint leaves, finely chopped
- Honey Mustard Dressing:
- 3 tbspns honey
- 3 tbspns dijon mustard
- ½ cup apple cider vinegar
- 2 tbspns olive oil
- salt & pepper to taste
- Pre-heat oven to 180 degrees and prepare ingredients.
- Mix dressing ingredients in a bowl or old jam jar and combine well.
- In a large roasting tray add the pumpkin, olive oil, cumin, salt & pepper & toss well to coat.
- Roast pumpkin until cooked, about 30 minutes. Make sure you don't overcook, you want it to hold its shape in the salad.
- Allow to cool.
- Bring a pot of water to the boil and add the green beans for about 90 seconds.
- Drain and refresh under cold water.
- Fry the haloumi in a little oil until golden on both sides. Douse in lemon juice and black pepper and allow to cook off for about 30 seconds. Remove from heat and drain on paper towel.
- Combine greens in a salad bowl, add the pumpkin, haloumi, beans and almonds.
- Drizzle half the dressing over the salad to start and taste. Add more dressing to your liking.
- Salad will also keep well for a couple of days in an airtight container in the fridge.