Roasted Pumpkin, Herb-Crusted Haloumi & Feta Salad
Sophia
2
15 minutes
30 minutes
640
Fusion
Easy Lunch Recipes
Roasted pumpkin, golden herb-crusted haloumi, creamy feta, juicy cherry tomatoes and fresh dill, finished with a generous drizzle of Soka Pantry Co. Umami Miso Honey for the perfect sweet and savoury balance.
Ingredients
Roasted pumpkin
- 500 g pumpkin, cut into wedges
- 1 tbsp extra virgin olive oil
- Salt and black pepper, to taste
Herb-crusted haloumi
- 200 g haloumi, sliced
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried rosemary, finely crushed
- ½ tsp garlic powder
- Zest of ½ lemon
- Black pepper, to taste
Salad
- 2 generous handfuls of rocket or mixed salad leaves
- 150 g cherry tomatoes, halved
- 80 g feta, crumbled
- A handful of fresh dill, roughly chopped (optional)
Dressing
- Soka Pantry Co. Umami Miso Honey, to drizzle
- A squeeze of fresh lemon juice (optional)
Directions
- 1. Roast the pumpkin
- Preheat the oven to 200°C fan-forced. Toss the pumpkin with olive oil, salt and pepper. Roast for 25–30 minutes, turning halfway, until tender and golden around the edges.
- 2. Prepare the herb-crusted haloumi
- Mix the olive oil, oregano, thyme, rosemary, garlic powder, lemon zest and black pepper. Pat the haloumi dry and coat each slice evenly in the herb mixture.
- 3. Pan-fry the haloumi
- Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2–3 minutes on each side until golden and fragrant.
- 4. Assemble the salad
- Arrange the rocket in a serving bowl. Add the roasted pumpkin and cherry tomatoes, then top with the warm herb-crusted haloumi. Crumble over the feta and scatter with fresh dill.
- 5. Finish with Umami Miso Honey
- Drizzle Soka Pantry Co. Umami Miso Honey generously over the salad just before serving. Add a small squeeze of lemon juice if desired to balance the sweetness.