Name: Spinach, pumpkin and haloumi salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 butternut pumpkin, peeled, chopped; 200 gram haloumi cheese, sliced; 100 gram baby spinach leaves; 1/2 cup unsalted cashews, toasted; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar

Ingredients

1/2 butternut pumpkin, peeled, chopped

200 gram haloumi cheese, sliced

100 gram baby spinach leaves

1/2 cup unsalted cashews, toasted

2 tablespoon olive oil

1 tablespoon balsamic vinegar

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

2.Place pumpkin in a small greased baking dish. Season to taste; toss gently. Bake 25-30 minutes, until tender.

3.Meanwhile, preheat a greased char-grill or barbecue on medium. Brush haloumi with a little olive oil. Grill 1 minute, turning once. Remove to tray lined with baking paper.

4.In a large bowl, combine spinach, pumpkin, haloumi and cashews.

5.To make dressing: combine olive oil and balsamic vinegar in a small jug. Drizzle salad with dressing. Serve.

Kumara could be used in place of pumpkin, if preferred.
Note

Women's Weekly Food

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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