INGREDIENTS
- 400g Kent pumpkin
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 150g haloumi
- 60g bag spinach
- 60g bag rocket
- 1 Lebanese cucumber
- 1/2 cup frozen peas, defrosted
- 1/4 cup mint leaves
- 1/4 cup toasted pine nuts
Salad Dressing
- 2 heaped tsp Dijon mustard
- 2 tsp maple syrup
- 2 tsp white wine vinegar
- 1/2 cup olive oil
- Salt and pepper
DIRECTIONS
- Preheat oven to 200°C (fan forced). Slice the pumpkin into 1 inch thick wedges. Then place on a lined baking tray, drizzle with olive oil and dried rosemary. Place in the pumpkin in the oven for 15 minutes, then turn the wedges over and roast for another 15 minutes or until tender. Remove from the oven and allow to cool slightly.
- Meanwhile make the dressing. Place all ingredients in a bowl and whisk with a spoon until smooth.
- Slice the haloumi thinly, and fry in a nonstick pan for 2-3 minutes on each side until golden. Set aside. Slice the cucumber in half lengthways and then in half again lengthways. Thinly slice the sticks of cucumber to form small 1 cm cubed pieces.
- Mix the spinach and rocket in a big salad bowl. Layer with the pumpkin, cucumber, peas, haloumi and mint leaves. Top with toasted pine nuts and dressing.