Pumpkin is one of my most favourite vegetables although not on the ‘free list’ if you are watching your diet sadly. This recipe is a quick and easy option for a week-day dinner which is just what I did this week. If you haven’t tried pan-frying haloumi cheese you are in for a treat. It is a little salty but when hot is all gooey and really good.
- 300g peeled, chopped pumpkin
- 1 red onion, chopped into chunk
- Olive oil to drizzle
- 1 tablespoon of runny honey
- 150g haloumi cheese, sliced thickly
- Two good handfuls of baby spinach
Toss the pumpkin and red onion in a bowl with the honey and olive oil. Salt and pepper –
then bake for 20-30 minutes or until soft and caramelised.
Pan fry the haloumi with a drizzle of olive oil, until golden on both sides.
Toss the spinach leaves with the pumpkin and onion, and top with the pan-fried haloumi cheese! And that is it…oh hang on you might want some dressing?
- 1 teaspoon wholegrain mustard
- 1 teaspoon runny honey
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- Ground black pepper to taste
Put all of these ingredients into a jar/container – pop the lid on and shake til combined.
These quantities serve two comfortably with enough left-over for a tasty lunch for the next day – (was just as yummy – but don’t dress the salad until you are ready to eat it!
Happy cooking xx