Radicchio, pumpkin and haloumi salad

  • 30 mins cooking
  • Serves 4
  • Print


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


Radicchio, pumpkin and haloumi salad
  • 1
    Boil, steam or microwave pumpkin until tender, drain.
  • 2
    Cut cheese horizontally into four slices, cut each slice into four triangles.
  • 3
    Cook pumpkin and cheese, in batches, on heated oiled grill plate(or grill or grill pan) until browned.
  • 4
    Meanwhile, make caper dressing. Place ingredients, lemon juice, capers & olive oil a in screw-top jar; shake well.
  • 5
    Place radicchio in large bowl with dressing and parsley, toss gently to combine. Divide salad among serving plates, top with pumpkin, cheese and pepitas.

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