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+ servings

Pumpkin Salad With Halloumi Cheese

Quick and easy pumpkin salad with halloumi cheese for a perfect weeknight dinner. Great with grilled or pan fried meat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Mains, Sides
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose
Keyword: budget friendly meal, cheap easy meals on a budget, easy recipe, family dinner idea, grilled halloumi, halloumi salad, pumpkin salad, pumpkin salad recipe, salad with halloumi, salad with pumpkin
Servings: 4 servings
Calories: 306kcal
Author: Harriet Britto

Equipment

  • Chopping board
  • Large kitchen knife
  • Kitchen scales
  • Large pot for steaming or a microwave oven
  • Cast iron grill pan
  • Tongs
  • Large mixing bowl
  • Large serving platter

Ingredients

For the salad

  • 200 grams green beans tips removed and cut in half
  • 650 grams pumpkin peeled and cut into 1 cm thick wedges
  • 180 grams haloumi cheese cut into slices
  • ¾ - 1 cup loosely packed fresh coriander leaves or flat leaf parsley
  • 100 grams Mesclun salad mix or baby spinach leaves
  • 1/3 cup toasted pumpkin seeds or roughly chopped walnuts
  • Salt optional

For the dressing

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar or balsamic vinegar

Instructions

  • Steam or microwave the green beans until just tender. Rinse under cold water to cool, drain well.
  • Steam or microwave the pumpkin slices until just tender.
  • Lightly oil and heat a cast iron grill pan, the cook the pumpkin on medium/high heat in the grill pan until lightly brown and tender. Transfer to a large plate, lightly season the pumpkin with salt and allow to cool slightly.
  • Cook the halloumi in the same grill pan over medium/high heat for 1-2 minutes or until lightly browned. Transfer to a plate.
  • Into a large mixing bowl add 1 tablespoon olive oil and 1 tablespoon red wine (or balsamic) vinegar, add the salad leaves and gently toss to coat. Transfer the salad leaves to a large serving plate.
  • Into the same bowl add the remain 1 tablespoon olive oil and 1 tablespoon red wine vinegar, add the pumpkin, green beans, coriander leaves (or parsley) and haloumi, gently toss to combine.
  • Arrange the vegetables on top of the salad leaves and sprinkle over the pumpkin seeds and serve.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 17g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Sodium: 567mg | Potassium: 890mg | Fiber: 3g | Sugar: 7g | Vitamin A: 16674IU | Vitamin C: 61mg | Calcium: 542mg | Iron: 4mg