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.

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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