Crisp haloumi with roasted pumpkin and sweet red pepper salad

Name: Crisp haloumi with roasted pumpkin and sweet red pepper salad
Ingredients: 1kg butternut pumpkin, cut into smallish pieces (I usually make them about the size of my little finger); 2 tablespoons olive oil; Sea salt; freshly ground black pepper; 2 red capsicums; 350g haloumi cheese, sliced into little-finger-sized pieces; olive oil, for frying; 1 small bunch rocket (about 4 handfuls); ½ small clove garlic, finely chopped; 1 cup (250 ml) extra virgin olive oil; 1 1½ tablespoons white wine vinegar; Sea salt, to taste; 2 big handfuls of basil leaves; Garnish: fine slivers of red onion, optional; freshly ground black pepper

www.foodwise.com.au

This vibrant salad is quite substantial and satisfying, needing only a loaf of good bread to mop up the dressing.

View full recipe on www.foodwise.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.foodwise.com.au.

Share this recipe:

Cooking tools:

Oven
Grill
Stove
Baking sheet
Parchment paper
Aluminum foil
Kitchen towel
Blender
Skillet
Chef's knife
Cutting board
Paper towel
Measuring cup
Measuring spoon
Mixing bowl
Plate
Serving bowl

Ingredients

1kg butternut pumpkin, cut into smallish pieces (I usually make them about the size of my little finger)
2 tablespoons olive oil
Sea salt
freshly ground black pepper
2 red capsicums
350g haloumi cheese, sliced into little-finger-sized pieces
olive oil, for frying
1 small bunch rocket (about 4 handfuls)
½ small clove garlic, finely chopped
1 cup (250 ml) extra virgin olive oil
1 1½ tablespoons white wine vinegar
Sea salt, to taste
2 big handfuls of basil leaves
Garnish: fine slivers of red onion, optional; freshly ground black pepper