11 Jan Chargrilled Pumpkin & Haloumi Salad
Our Pumpkin and Haloumi Salad is perfect on those warm Summer days when resident’s wish to opt for a lighter meal that is still full of goodness.
Haloumi is an excellent source of calcium, while also containing selenium, zinc, magnesium, vitamin A and B. Sunflower seeds are high in protein and considered to be the best whole food source of Vitamin E. Add this to the vitamin K, C and iron contained in the spinach and the beat carotene in the pumpkin, and this really is a superfood salad that tastes amazing too!
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
| Ingredients | Prep | Unit | Serve 30 | Allergens |
|---|---|---|---|---|
| Pumpkin | Thinly slice | kg | 3.5 | |
| Haloumi Cheese | Slice | g | 950 | Animal milk |
| Baby Spinach | kg | 1 | ||
| Walnut | g | 430 | Peanut, Tree nuts | |
| Sun?ower Seed | g | 140 | ||
| Continental Parsley | Finely chop | g | 300 | |
| Red wine Vinegar | ml | 150 | Sulphur dioxide and sulphites |
|
| Olive Oil | ml | 150 | ||
| Black or white Pepper, Ground | g | 30 |
Method
- Spray char-grill with oil. Heat over medium heat. Cook pumpkin for 3 to 4 minutes each side until tender. Transfer to a bowl.
- Cook Haloumi for 1 minute each side or until golden brown.
- Add Haloumi, spinach, walnuts, sunflower seeds and parsley to pumpkin.
- Whisk vinegar and oil together in a jug and season with pepper. Drizzle over pumpkin mixture and toss gently to combine. Serve.
