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I really shouldn’t wear white when cooking. I really shouldn’t wear white period… I won’t learn though.

I created this mess when I forgot to seal a container (filled with dressing), properly and shook it. This was only half the mess too. The other half was splashed out against my WHITE kitchen cupboards. Thankfully the mess was worth it and I was able to create a warm salad fitting for a summer’s day like today, or a cool winter night.

Haloumi and Pumpkin Salad with Honey and Balsamic Dressing

Ingredients

 A handful of fresh rocket

A handful of fresh baby spinach

1kg of butternut pumpkin, chopped into large chunks

40g of toasted pinenuts

180g of haloumi

For the dressing

1/3 cup of honey

2 tablespoons of balsamic vinegar

1 tablespoon of olive oil

 Method

1. Preheat the oven to 200°C. Cut up the pumpkin into large chunks, and lay  them out on a single layer on a tray lined with baking paper. Spray with canola oil and season with pepper. Place in the oven and cook for roughly 60 minutes, turning every now and then.

2. Meanwhile, toast the pinenuts and set aside.

3. To make the dressing combine the honey, balsamic vinegar and olive oil in a microwaveable container. Seal the container (properly, not like me) and give it a bit of a shake. Place in a microwave and give it a zap for 10 seconds, until the honey is runny. Make sure the container is sealed properly and give it another shake – a good one this time!

4. Fry the haloumi over medium heat in a well oiled pan

5. Wash the rocket and baby spinach, and thoroughly dry. Put into a medium-sized bowl with the pinenuts and mix. Add the dressing and toss again.

6. Gently fold in the pumpkin and haloumi and serve.

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