Roast pumpkin salad
As the weather warms up, our thoughts turn to salads. This one (brought to you by one of our other daughters) can be served hot or cold - delish either way.
INGREDIENTS
Pumpkin
Pkt haloumi cheese
Pitted olives
Almond slivers or pine nuts
Baby spinach leaves
Salt and pepper to taste
DRESSING
You can use a commercial dressing (there’s such a large variety available these days) or just make up your own using extra virgin olive oil, white wine vinegar and a touch of mustard eg. 6 tbs extra virgin oil, 2 tbs vinegar, 1 tsp mustard and a pinch of sugar.
METHOD
Cut the pumpkin up into 3cm cubes. Spray with some olive oil and bake in the oven or air fryer until getting some yummy brown edges to each piece. Slice the haloumi cheese and fry each side in a little olive oil to brown.
Lightly toast/fry the almond slivers or pine nuts for a bit of added flavour. Quickly blanch the spinach leaves and drain well.
Put all the ingredients into a bowl and toss with dressing.
I promise you that it’s a very tasty salad whether you serve it warm or cold. You can just pop it into the microwave for a few minutes if you want it warm. . . room temperature is fine, which brings out all the various flavours of the ingredients.
Glen
