August 21, 2010

Haloumi, pumpkin & rocket salad


You might have noticed that I've been making a lot of different salads lately. Well this trend is here to stay for at least a bit longer because I am absolutely loving the colours and the flavours of these salads! I'm a huge fan of cheese, and haloumi (along with feta cheese) is one of my all time favourites. Pumpkin is just gorgeous in salads, and instead of roasting you can just slice them up really thinly and place them on the grill for a few minutes. So tasty!

I usually find the rocket (arugula) a bit too peppery, but it really compliments the flavours in this salad and is beautiful with the salty haloumi and the mustard dressing. Pine nuts, seeds or other nuts are almost a must addition to every salad as they provide the lovely crunch and some extra protein.


Haloumi, pumpkin and rocket salad
(Recipe adapted from the Australian Good Food Magazine)

500g pumpkin, peeled, thinly sliced
2 tbsp olive oil
270g haloumi, cut into slices
a few big handfuls of rocket
40g pine nuts, toasted

Dressing

1 tbsp white wine vinegar
1 tbsp Dijon mustard
2 tbsp olive oil

Place pumpkin and haloumi slices in a bowl, add olive oil and turn to coat. Preheat a grill pan, cook the pumpkin for 3-5 minutes, and the haloumi for 2 minutes or until soft. To make the dressing, combine vinegar and mustard and gradually whisk in the oil. Toss rocket leaves with the dressing and place on a serving plate. Top with haloumi, pumpkin and pine nuts.