In just 20 minutes, this Quick dukkah-spiced pumpkin and haloumi salad recipe brings to the table a hearty vegetarian meal for the family's meat-free Monday.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
600g Kent pumpkin, seeded, cut into thin wedges, halved crossways
2 tbs pistachio dukkah
2 tbs olive oil
250g pkt haloumi, thickly sliced
1 tbs white wine vinegar
120g pkt Coles Australian Superfood Leaf Blend
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the pumpkin, dukkah and half the oil in a large bowl.
Step 2
Heat a barbecue grill or chargrill on high. Cook pumpkin for 5 mins each side or until golden brown and tender.
Step 3
Meanwhile, heat a barbecue flat plate or large frying pan on high. Cook the haloumi for 2 mins each side or until browned.
Step 4
Combine the vinegar and remaining oil in a small bowl. Season.
Step 5
Place the salad leaves, pumpkin and haloumi in a bowl. Drizzle with dressing and toss to combine. Divide among serving plates and serve immediately.
