Spinach, Pumpkin & Haloumi Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a fresh salad idea whichmay be liked by all members of the family. To make the balsamic dressing, combine 2 tablespoons olive oil about 1 tablespoon balsamic vinegar to taste. Kumara could be used in place of pumpkin if preferred. Ingredients:
1/2 pumpkin, peeled, chopped |
200 g holoumi cheese, sliced |
100 g baby spinach |
1/2 cup unsalted cashews, toasted |
balsamic dressing |
Directions:
1. Preheat oven to moderate, 180°C Line a baking tray with baking paper.
2. Place pumpkin in a small greased baking dish.Season to taste and toss gently. Bakefor 25-30 minutes until tender.
3. Meanwhile, preheat a greased char-grill or BBQ on medium. Brus haloumi with a little olive oil. Grill haloumi for 1 minute,turning once. Remove to baking paper lined tray.
4. In a large bowl, combine spinach, pumpkin, haloumi and cashews. Drizzle salad with balsamic dressing ( see recipe description for details ) and toss gently.
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