Recipe for Masala Roasted Pumpkin Salad, served with spicy rocket and salty halloumi
about 2 cups of raw pumpkin, peeled, seeded and cubed
olive oil (plus a little extra for frying the cheese)
1 tsp Masala Monsoon marigold petal garam masala
1 generous pinch of salt
1 generous handful of sunflower seeds
about 150g halloumi cheese, sliced into 0.5cm slices
1 bag of wild rocket (about 2 cups of leaves)
Olive oil and vinegar to serve
Line a baking tray with foil or baking parchment and pre-heat the oven to 185C. Toss the pumpkin pieces in enough oil to coat, sprinkle with the masala and salt and roast for about 30 minutes or until soft (try to turn then once about halfway through cooking).
In the meantime, in a small non-stick pan, dry fry the sunflower seeds over medium heat. Toss occasionally and keep an eye on them as they burn very easily. When they start to brown, remove from the heat.
In a non-stick frying pan, heat about 1 tsp of the olive oil and add the halloumi slices in a single layer (work in batches if you have to). Cover them with a splatter screen as they tend to spit a little! Turn when they are golden brown and fry until the other side is also turning golden. Drain on some paper towels.
Divide the rocket among 2 or 4 plates (depending if this is a starter or a main course), top with pumpkin cubes and cheese slices. Dress with olive oil and vinegar, then sprinkle with the sunflower seeds and a little extra garam masala. Serve immediately.
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