Name: Spinach and haloumi salad with pumpkin and cashews
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 600 gram piece butternut pumpkin, cut into fine dice; 2 teaspoon fresh thyme leaves; 2 clove garlic, sliced thinly; 360 gram haloumi cheese, sliced thinly; 100 gram baby spinach leaves; 2 zucchini (180g), grated coarsely; 1/3 cup (50g) roasted unsalted cashews; Mustard dressing; 2 tablespoon white wine vinegar; 2 teaspoon wholegrain mustard; 2 tablespoon olive oil

Ingredients

2 tablespoon olive oil

600 gram piece butternut pumpkin, cut into fine dice

2 teaspoon fresh thyme leaves

2 clove garlic, sliced thinly

360 gram haloumi cheese, sliced thinly

100 gram baby spinach leaves

2 zucchini (180g), grated coarsely

1/3 cup (50g) roasted unsalted cashews

Mustard dressing

2 tablespoon white wine vinegar

2 teaspoon wholegrain mustard

2 tablespoon olive oil

Method

1.Heat half the oil in large frying pan; cook pumpkin, stirring, about 5 minutes or until almost tender. Add thyme and garlic; cook, stirring, until pumpkin is tender. Remove mixture from pan.

2.Heat remaining oil in same cleaned pan; cook cheese, uncovered, until browned both sides.

3.Meanwhile, make mustard dressing. Combine ingredients in screw-top jar; shake well.

4.Divide spinach, zucchini, pumpkin, cheese and nuts among serving plates, drizzle with dressing.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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