Name: Radicchio, pumpkin and haloumi salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Boil, steam or microwave pumpkin until tender, drain.

Cut cheese horizontally into four slices, cut each slice into four triangles.

Cook pumpkin and cheese, in batches, on heated oiled grill plate(or grill or grill pan) until browned.

Meanwhile, make caper dressing. Place ingredients, lemon juice, capers & olive oil a in screw-top jar; shake well.

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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