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Pan-roasted salad

December 7, 2008

To make up for the fact that pumpkin is such good value, I splurged on one of the ingredients in this salad – a local haloumi cheese known as “halswelloumi”, made with goat’s cheese. Before you recoil, it’s just as good as cow’s milk haloumi, but has a much more interesting taste – a taste which is not just salty, but rings with other flavours. Which is a nice change, really. All up I spent $4.50 on about 80g, just enough for one large salad enough to feed one on its own or two to three as a healthy side.

I’ve had roast vegetable salads before, and there are several problems:
1. I bought one from Muffin Break. Agh, what was I thinking? Roast vegetable salad likes being eaten fresh.
2. It needs fresh leaves for summer, or it’s just a little too filling
3. It needs some protein to make a meal, and to justify the effort

So, with that in mind, I set out to use my pumpkin and made the cauliflower a feature again, because, for me, they work beautifully, especially roasted.

panroastedsaladPan roasted pumpkin salad with haloumi.

serves one on its own, or two to three as a side

1 c pumpkin, diced into 2cm cubes
4 cloves garlic, crushed and chopped
1 small chopped onion (optional)
1 tsp mixed herb
1 c cauliflower florets, walnut sized
1 c baby spinach leaves or your favourite salad greens
2 inches off a telegraph cucumber, sliced
small handful pumpkin seeds (quickly roasted preferably)
80-90g haloumi cheese (I used Gruff Junction’s halswelloumi, a goat’s cheese version), cubed into 1cm pieces
cooking oil
1 tsp salt and pepper (optional)

In a medium large sized frying pan, heat 1 Tbs oil on medium high heat. Add pumpkin and onion if using to the pan. Cover, and let cook for about 5 minutes, until steam starts hissing from inside the pan. Add cauliflower, mix and cover, letting cook for another 5 minutes. Uncover, add garlic, 1 tsp salt and mixed herb, mix and cover again for another 4-5 minutes. Pumpkin should be soft, leaving trails of orange on cauliflower, and some bits should be browned from all the vegetables. Remove from heat, and put into salad serving bowl.

Clean out the pan roughly (or use another) and add 1/2 tsp oil. Leave on medium high heat, and add haloumi. Watch it carefully, flipping once the undersides are golden brown. Turn off heat once both sides are done, and add to the salad bowl. Let cool until warm, then mix through the remaining vegetables. Serve with freshly ground pepper, and enjoy!

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