Name: Haloumi, pumpkin and rocket salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram pumpkin, peeled, thinly sliced; 2 tablespoon olive oil; 1/2 teaspoon ground chilli; 270 gram haloumi, cut into large fingers; 1 bunch rocket, trimmed; 1/4 cup (40g) pine nuts, toasted; Mustard dressing; 1 tablespoon white wine vinegar; 1 tablespoon dijon mustard; 2 tablespoon olive oil

Ingredients

500 gram pumpkin, peeled, thinly sliced

2 tablespoon olive oil

1/2 teaspoon ground chilli

270 gram haloumi, cut into large fingers

1 bunch rocket, trimmed

1/4 cup (40g) pine nuts, toasted

Mustard dressing

1 tablespoon white wine vinegar

1 tablespoon dijon mustard

2 tablespoon olive oil

Method

Haloumi, pumpkin and rocket salad

1.Brush pumpkin with half of oil. Combine remaining oil and chilli in a large bowl. Add haloumi and turn to coat.

2.Preheat a barbecue, chargrill or frying pan on high. Cook pumpkin for 3-5 mins each side until golden and tender. Cook haloumi for 2 mins each side, until lightly coloured.

3.Make Mustard Dressing as per method below.

4.Toss rocket leaves with dressing and place in serving bowls. Top with haloumi and pumpkin and scatter with pine nuts to serve.