Name: Pumpkin and haloumi salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 650 gram pumpkin, cut into thin wedges; 200 gram green beans, halved; 2 tablespoon olive oil; 2 tablespoon red wine vinegar; 3/4 cup loosely packed fresh coriander (cilantro) leaves; 3/4 cup loosely packed fresh flat-leaf parsley leaves; 100 gram baby spinach leaves; 1/3 cup (55g) toasted pepitas; 250 gram haloumi cheese, sliced thickly

Ingredients

650 gram pumpkin, cut into thin wedges

200 gram green beans, halved

2 tablespoon olive oil

2 tablespoon red wine vinegar

3/4 cup loosely packed fresh coriander (cilantro) leaves

3/4 cup loosely packed fresh flat-leaf parsley leaves

100 gram baby spinach leaves

1/3 cup (55g) toasted pepitas

250 gram haloumi cheese, sliced thickly

Method

1.Boil, steam or microwave pumpkin and beans, separately, until almost tender; drain. Rinse under cold water; drain.

2.Cook pumpkin on a heated oiled barbecue grill plate until wedges are tender.

3.Meanwhile, place oil, vinegar, herbs, spinach and pepitas in a large bowl; toss gently to combine.

4.Cook haloumi on the heated oiled barbecue grill plate until browned both sides.

5.Add haloumi, pumpkin and beans to spinach mixture; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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