Recipe for a warm salad with Haloumi, Roast Pumpkin & Avocado
1 block haloumi cheese, sliced
1 small jap pumpkin
2 big handfuls rocket
2-3 tbsp olive oil
1/2 avocado, sliced
Sea salt and pepper
Chilli flakes (optional)
Preheat oven to 180°C.
Remove seeds and skin from jap pumpkin and cut into medium-sized wedges.
Add to a lined baking tray and drizzle with 1 tbsp olive oil. Season with salt, pepper and chilli flakes and add to oven.
Roast for 30-35 minutes or until golden and starting to caramelise.
Meanwhile, heat remaining olive oil in a non-stick pan. Fry haloumi slices in batches, until golden on each side (about 2-3 minutes). Set aside.
Add rocket, cooked haloumi, pumpkin and sliced avocado to bowl and sprinkle with extra chilli flakes.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.