Roast pumpkin, onions and haloumi salad

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.


  • Tray of pumpkin300g 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!

Red pic of pumpkin salad

Happy cooking xx


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