Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 500grams Kent pumpkin, cut into 6 wedges
- 1/4 cup extra virgin olive oil
- 1tablespoons ground cumin
- 225grams haloumi, sliced
- 1 punnet thyme, leaves picked
- 60grams pkt Woolworths baby rocket
- 250grams pkt whole cooked beetroot, quartered
- 1/3 cup pistachio kernels, toasted, chopped
- 2tablespoons balsamic glaze
Description
Who says meat should have all the fun? Filling pumpkin, beetroot and haloumi get their time on the grill in this summer salad.
Method
Step 1 of 4
Preheat a barbecue grill or chargrill pan over medium-high heat. Brush pumpkin with 1 tbs of the oil. Sprinkle with cumin. Add to grill. Cook for 8 minutes each side or until browned and cooked. Transfer to a plate.
Step 2 of 4
Add haloumi to grill. Cook for 1 minute each side or until golden. Transfer to a plate.
Step 3 of 4
Whisk remaining oil with thyme in a small bowl.
Step 4 of 4
Arrange rocket on a large platter. Top with beetroot, pumpkin and haloumi. Sprinkle with pistachio. Serve drizzled with oil mixture and balsamic glaze.
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