Pumpkin Halloumi Salad

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Thanks to the fiber and many vitamins and minerals in pumpkin, it’s a very healthy ingredient for a salad. Together with quinoa, which also contains a lot of fiber, this salad is quite filling. The salty halloumi and fresh pomegranate seeds are delicious together. The healthy fats from the avocado complete the dish!

Recipe

Pumpkin Halloumi Salad

Healthy, colorful and delicious! Because of the fiber and the many vitamins and minerals in pumpkin, it’s a very healthy ingredient for a salad.

Course	Lunch/main course
Kitchen	Dutch
Servings	2 servings

Preparation time

Preparation time	25 min
Time in oven	20 min
Total	25 min

Equipment

Pan
Oven preheated to 200°C
Baking sheet

Ingredients

100 g quinoa
Half a pumpkin
1 pack halloumi
1 avocado
Pomegranate seeds
200 g spinach
Lemon juice
Dressing: 2 tablespoons yogurt, 1 teaspoon za'atar

Pumpkin Halloumi Salad

Preheat the oven to 200°C.
Cook the quinoa according to the package instructions and let it cool.
Cut the pumpkin into cubes and drizzle with a little olive oil and sea salt. Spread the pumpkin on a baking sheet and roast for 20 minutes, until tender.
Meanwhile, slice the halloumi. Heat a (grill) pan with oil and grill the halloumi for about 10 minutes, turning, until crispy and lightly browned.
Dice the avocado. Divide the spinach between plates and top with the quinoa, pumpkin, halloumi slices and avocado.
Garnish with pomegranate seeds. Mix the yogurt with the za'atar and drizzle it together with the lemon juice over the salad.

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This pumpkin halloumi salad is a colorful and nutritious meal that’s perfect for autumn. The combination of grilled halloumi, sweet pumpkin and fresh pomegranate seeds creates a lovely balance of flavors and textures.

The yogurt dressing with za'atar gives the salad a fresh, herby touch. Serve immediately after preparing so the halloumi stays nice and crispy. Also great as a lunch or a light dinner.

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