Roasted Pumpkin, Halloumi and Wild Rice Salad

Roasted Pumpkin, Halloumi and Wild Rice Salad

If you're looking to prolong those Summer vibes, why not try this delicious and healthy dish to brighten up your kitchen and gently ease yourself into Autumn!

(Serves 4)


- 1 medium-sized cooking pumpkin

- 225g halloumi

- 1 pomegranate

- 400g wild rice

- 3 cloves of garlic

- 2 tablespoons of extra virgin olive oil

- handful of pumpkin seeds

- small bunch of parsley

- drizzle of honey

- sprinkle of cumin

- 1 lemon (juiced)

- pickled chillies (optional)

- Greek yoghurt (optional)


- Peel and slice the pumpkin into wedges (1 inch thick)

- Roast pumpkin at 220C with crushed garlic cloves, 1 tablespoon of olive oil and cumin for 30 minutes or until tender and vibrant (add honey halfway through cooking)

- Boil the wild rice until it's 'al dente'

- Slice the halloumi (1 cm thick) and fry until it turns golden and squidgy

- Halve the pomegranate and gently knock out all of the seeds

- In a large bowl combine the roasted pumpkin, halloumi, rice, pomegranate seeds, chopped parsley, lemon juice, pumpkin seeds and the remaining olive oil. 

- Mix well until all ingredients are evenly distributed and season to taste

- Top with pickled chillies, a dollop of Greek yogurt and serve immediately


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