Moroccan Roasted Pumpkin, Haloumi & Green Bean Salad

Serves 4-6
Preparation time: 20 minutes
Cooking time: 35 minutes

Vegetables can be cooked up to 4 hours ahead. Toss ingredients together just before serving. • Haloumi can be pre-baked up to 2 hours ahead and then flashed in a hot oven for 2-3 minutes just before assembling in the salad. Balsamic glaze can be found in most supermarkets, alternatively, use balsamic vinegar.

Ingredients:

500g peeled pumpkin, cut into 2cm cubes
1/4 cup olive oil
2 tsp Moroccan seasoning
salt and freshly ground black pepper, to taste
180g Lemnos Haloumi, broken into 2cm chunks
olive oil spray
1 clove garlic, crushed
2 tsp finely grated lemon rind
freshly ground black pepper, extra, to taste
250g baby green beans, steamed till just tender
1/4 cup toasted pine nuts
2 tbs olive oil, extra
1 tbs balsamic glaze

Method:

Combine pumpkin, 1 tablespoon oil and seasonings in a large bowl. Spread on a baking paper lined tray and bake at 200°C for 25 minutes until golden and cooked. Cool for 15 minutes.
Meanwhile, place haloumi on a lined baking tray. Spray with oil and toss with garlic, lemon rind and pepper. Bake at 200°C for 6-8 minutes, until golden.
Arrange beans on a serving platter and top with roasted pumpkin, halloumi and pine nuts. Drizzle with remaining oil and balsamic glaze. Serve immediately.