TAMARI ROAST PUMPKIN SALAD
SERVES: 2
DIFFICULTY: EASY
PREP TIME: 15 MINS

COOK TIME: 20-35 MINS

LIGHT, EASY & TASTY

Ingredients:

Tamari roast pumpkin:

  • ¼ large butternut or Jap pumpkin (about 500g)
  • 1 tablespoon olive or peanut oil
  • 1 tablespoon tamari

Salad:

  • ½ bunch coriander
  • 6 dates, chopped
  • 2 small handfuls roasted almonds (about ¾ cup)
  • ½ ripe avocado
  • 120g salad leaf mix

Dressing:

  • Juice from 1 lime
  • 1 tablespoon sesame oil
  • 1 ½ teaspoons runny honey or maple syrup

Haloumi:

  • Small drizzle of olive or peanut oil
  • 100g haloumi cheese

Method:

Preheat oven to 200oC. Line an oven tray with baking paper.

  1. Remove the seeds from the pumpkin and remove the ends. Cut the pumpkin flesh into 2-3cm chunks. Toss with oil and tamari in prepare oven tray. Roast until just soft and going golden, 20-25 minutes.
  2. While pumpkin is roasting, prepare the rest of the salad.
  3. Roughly chop the coriander, dates and almonds. Cut the avocado in half, remove the skin and stone and thinly slice the flesh.
  4. Mix all dressing ingredients together.
  5. When pumpkin is cooked, heat a medium-sized, preferably no-stick fry pan on medium to high heat. Slice haloumi into 0.5cm thick slices.
  6. Drizzle oil into pan, then fry haloumi until golden brown and gooey, 1-2 minutes each side.
  7. Toss pumpkin with the coriander, dates, almonds, salad leaves and dressing.

Serve salad into bowls topped with haloumi.

Tips:

  • Substitute tamari for soy sauce.
  • Substitute almonds for your favourite kind of nut.
  • Radicchio also works well with this dish. Simply cut in half and roughly chop the leaves.
  • Substitute haloumi for soft boiled eggs. Bring a small pot of water to the boil, the add eggs and cook for 6 minutes. Drain then cover eggs
  • with ice-cold water. Leave to cool for a few minutes then peel off the shells.