Pumpkin haloumi salad with pomegranate - George Eats

Name: Pumpkin haloumi salad with pomegranate - George Eats
Total time: 55 min
Ingredients: Roughly 750g Kent pumpkin (skin on or off, according to your preference); 2-3 tablespoons olive oil; 1 teaspoon of each: cinnamon (ground cumin, garam masala, sea salt and brown sugar); 1 piece of preserved lemon (finely chopped (optional)); Dried chilli flakes (to your taste); 1 large bunch of mint (reserve a few leaves for garnish); 1 large bunch of coriander (or a large handful of greens like rocket for a more economical option); 30 g around 2 small pieces preserved lemon; Juice of 1 lemon or lime (rind reserved); 1/2 cup good quality olive oil; Pinch of sea salt; 1 packet of halloumi (in Australia, packets vary in size, but any amount will work); 1/4-1/2 a pomegranate (arils removed); 4-5 tablespoons Greek yoghurt

georgeats.com

A wintery spiced pumpkin, haloumi and pomegranate salad, topped with a FODMAP Friendly herb and preserved lemon sauce. Easy winter food.

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Ingredients

Roughly 750g Kent pumpkin (skin on or off, according to your preference)
2-3 tablespoons olive oil
1 teaspoon of each: cinnamon (ground cumin, garam masala, sea salt and brown sugar)
1 piece of preserved lemon (finely chopped (optional))
Dried chilli flakes (to your taste)
1 large bunch of mint (reserve a few leaves for garnish)
1 large bunch of coriander (or a large handful of greens like rocket for a more economical option)
30 g around 2 small pieces preserved lemon
Juice of 1 lemon or lime (rind reserved)
1/2 cup good quality olive oil
Pinch of sea salt
1 packet of halloumi (in Australia, packets vary in size, but any amount will work)
1/4-1/2 a pomegranate (arils removed)
4-5 tablespoons Greek yoghurt