Gone are the days of bland and boring salads! This pumpkin, haloumi and avocado salad makes for a perfect weeknight dinner – minimal effort, maximum taste.
Do you know what’s really frustrating about Haloumi cheese? It is spelt “Haloumi” on every packet I’ve ever purchased but if you google “Halmoui” it asks you if you meant “Halloumi”. And then most search results have it spelt “Halloumi” but when you click on the articles they have a picture of a packet and it says “Haloumi”. Anyway – whether it’s “Haloumi” or “Halloumi”, it’s delicious and if you’re a fan, then you are going to love this salad. Haloumi/Halloumi rant over!
By now you guys know I love a good salad – crunchy kale salad with lemon tamari dressing, rainbow balsamic salad and greek salad are on regular rotation in my house. Well should I say, WERE, on regular rotation in my house. That was all before I combined three of my favourite things and put them in a salad. Now I’m so addicted to this pumpkin, haloumi and avocado salad I would eat it for every meal if I could!
I’ve wanted to play around with a pumpkin salad for a while and wasn’t quite sure how I wanted to play it until I was flipping through a magazine and saw a haloumi/halloumi cheese and pumpkin combo in a recipe. I love haloumi/halloumi cheese as much as any self-respecting cheese aficionado could, so this was a match made in heaven.
Throw in some avocado and mixed lettuce and you’ve got yourself the perfect salad, in my humble opinion. I have eaten this salad without dressing, and it tasted great – that’s a sign of a great salad. But go ahead and throw a little basic balsamic vinaigrette over the lettuce before you combine the rest on top and its perfection.
- ¼ kent or jap pumpkin
- 1 block haloumi cheese sliced 1cm thick
- ½ avocado diced
- Mixed lettuce I used a 4 leaf mix but you can just use rocket
- 2 Tbsp. olive oil
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
Preheat oven to 180C / 350F
Chop pumpkin into bite size pieces, place on a baking tray and drizzle with 1 tbsp. of olive oil. Mix together, then separate out. Cook for 30 – 40 minutes, until browned, flipping pieces’ half way through.
Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in small jar and shake to combine to make a basic balsamic vinaigrette.
Heat a frypan on medium-low and add 1 tbsp. olive oil. Fry haloumi pieces for approximately 2 minutes each side, or until browned. Be careful not to burn – they cook fast!
Add lettuce to bowl, sprinkle with salt and pepper and drizzle balsamic vinaigrette over.
Add in avocado, pumpkin and haloumi on top of lettuce and serve immediately!
- Thanks to Coles Magazine for inspiring my pumpkin and haloumi combination!
- I suspect you could use any good roasting pumpkin for this recipe, I’ve just only used jap or kent.
Go on… Pin it for later… You are going to want to make this salad!