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Grilled Halloumi + Pumpkin Salad with Honey and Za’atar
- Total Time: 10 minutes
- Yield: 5 1x
- Diet: Gluten Free
Ingredients
Units
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- 500 g Kent pumpkin, skin removed, cubed
- 1 tsp salt
- 250 g halloumi sliced thinly
- 2 tbsp honey
- 80 g almonds
- 1 tbsp Za’atar
- 1/4 cup fresh mint (optional)
- 5 cup mixed greens e.g. Rocket, baby spinach
Instructions
- Preheat the oven to 200c/390f. Place pumpkin on a lined baking tray, sprinkle with salt and bake for 45 minutes.
- Remove from over and add halloumi pieces and almonds, drizzle with honey and sprinkle with za’atar. Return to oven and bake for further 10 minutes.
- Once the halloumi has browned, remove from oven, add mint leaves and serve on bed of leafy greens. Drizzle lightly with honey and extra virgin olive oil.
Notes
*Za’atar is a middle eastern spice that pairs beautifully with halloumi and honey. You can purchase it from the spice section of any good supermarket.
- This recipe was created in collaboration with Dairy Australia because I believe every person should feel good about eating cheese. You should never for eating cheese, or any food for that matter! #nofoodguilt
- If adding chicken, buy 500-750g (1.1lb – 1.6lb) of chicken breast, drizzle with extra virgin olive oil, sprinkle with salt and roll in za’atar and add to the oven when you add the halloumi.
- Prep Time: 10 mins
