Radicchio, pumpkin and haloumi salad
Aug 31, 2010 2:00pm- 30 mins cooking
- Serves 4
Print
Ingredients
Radicchio, pumpkin and haloumi salad
- 1 kilogram (2 pounds) piece pumpkin, cut into 12 wedges
- 185 gram (6 ounces) haloumi cheese
- 1 medium_piece (200g) radicchio, trimmed, leaves separated
- 1/2 cup fresh flat-leaf parsley leaves, firmly packed
- 1/4 cup (50g) roasted pepitas caper dressing
- 1/4 cup (60ml) lemon juice
- 2 tablespoon olive oil
- 1 tablespoon drained baby capers, rinsed
Method
Radicchio, pumpkin and haloumi salad
- 1Boil, steam or microwave pumpkin until tender, drain.
- 2Cut cheese horizontally into four slices, cut each slice into four triangles.
- 3Cook pumpkin and cheese, in batches, on heated oiled grill plate(or grill or grill pan) until browned.
- 4Meanwhile, make caper dressing. Place ingredients, lemon juice, capers & olive oil a in screw-top jar; shake well.
- 5Place radicchio in large bowl with dressing and parsley, toss gently to combine. Divide salad among serving plates, top with pumpkin, cheese and pepitas.