Wicked Warm Pumpkin, Halloumi and Wild Rice Salad
I'm a huge believer that pumpkins aren't just for Halloween. I love it in curries, stews, cakes, soups and salads just like this one. It's extremely good for you as it's low in calories and full of anti-oxidant vitamins but also really high in flavour and texture so it's great for injecting health and deliciousness into your breakfast, lunch and dinner.
Packed full of flavour, this dish is perfect as a starter, side dish or vegetarian main. This salad truly has it all - bursts of juicy pomegranate seeds, sweetness from the roasted red onion, the charred flavour of grilled halloumi and of course the wonderful earthiness of pumpkin, all set alight with the vibrant dressing.
An excellent dish that will truly excite your tastebuds!
Wicked Warm Pumpkin, Halloumi and Wild Rice Salad
Serves 4 as a main or 8-10 as a side
150g wild rice
500g pumpkin, peeled and cubed
2 red onions, cut into wedges
2½ tbsp olive oil
½ pomegranate, seeds only
250g halloumi cheese, cubed
salt and black pepper
For the dressing:
25g bunch of fresh mint
1 tsp honey
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Preheat the oven to 200C. Put the rice in a pan along with 600ml water. Bring to the boil, reduce the heat and simmer for 40 minutes. Leave to stand for 5 minutes then fluff with a fork. Alternatively, use the packs of wild rice that can be microwaved for around 2 minutes.
Meanwhile, toss the pumpkin and onion with 2 tbsp olive oil. Spread out on a baking tray, season and put in the oven for 30 minutes, turning halfway through.
Gently toss the cooked pumpkin, onion and rice together in a large bowl then stir through the pomegranate seeds.
To make the dressing, finely chop the mint leaves and combine them with the honey, oil and vinegar. Season and stir through the salad.
Fry the halloumi in the remaining oil and add to the salad. Serve warm in the bowl or on a platter.
Packed full of flavour, this dish is perfect as a starter, side dish or vegetarian main. This salad truly has it all - bursts of juicy pomegranate seeds, sweetness from the roasted red onion, the charred flavour of grilled halloumi and of course the wonderful earthiness of pumpkin, all set alight with the vibrant dressing.
An excellent dish that will truly excite your tastebuds!
Wicked Warm Pumpkin, Halloumi and Wild Rice Salad
150g wild rice
500g pumpkin, peeled and cubed2 red onions, cut into wedges
2½ tbsp olive oil
½ pomegranate, seeds only
250g halloumi cheese, cubed
salt and black pepper
For the dressing:
25g bunch of fresh mint
1 tsp honey
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Preheat the oven to 200C. Put the rice in a pan along with 600ml water. Bring to the boil, reduce the heat and simmer for 40 minutes. Leave to stand for 5 minutes then fluff with a fork. Alternatively, use the packs of wild rice that can be microwaved for around 2 minutes.
Meanwhile, toss the pumpkin and onion with 2 tbsp olive oil. Spread out on a baking tray, season and put in the oven for 30 minutes, turning halfway through.
Gently toss the cooked pumpkin, onion and rice together in a large bowl then stir through the pomegranate seeds.
To make the dressing, finely chop the mint leaves and combine them with the honey, oil and vinegar. Season and stir through the salad.
Fry the halloumi in the remaining oil and add to the salad. Serve warm in the bowl or on a platter.
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