Roast pumpkin, rice & haloumi salad

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Comfort salads (they are a thing)


1kg Jap pumpkin, leave skin on cut into 3cm cubes

1 teaspoon sweet paprika

2 teaspoon ground cumin

2 teaspoon ground coriander

4 cloves garlic, finely chopped

1/4 cup olive oil

250g haloumi cheese cut into 1cm thick slices

1 cup brown rice

2 tablespoons red wine vinegar

2 tablespoons cold pressed extra virgin olive oil

1 wedge preserved lemon, flesh discarded & rind finely chopped or zest of 1 lemon if preferred

Cracked pepper, to taste

1 cup fresh mint leaves, finely chopped

200g Kalamata olives



Combine ¼ cup of olive oil with the spices and garlic

Toss the cubed pumpkin into the oil spice mix and spread onto a baking tray, sprinkle with some sea salt

Bake in a pre-heated 200 Celsius oven for 30 minutes

Scatter haloumi over pumpkin and bake for a further 20 minutes

Meanwhile cook the rice

To cook the rice, add to a saucepan with 2 cups of water*

Bring to the boil then reduce the heat and simmer gently with a tight fitting lid for approx. 25 minutes, until liquid is absorbed

Turn off the heat, fluff the rice and leave to stand with lid on for a further ten minutes.

Whisk together the remaining oil, vinegar, lemon and pepper

Toss together the cooked rice, roasted pumpkin, haloumi, dressing, chopped fresh mint and kalamata olives

*There are many ways to cook rice, and it seems everyone has their own version, here are two methods from the Minimalist Baker 

and Taste.

Serves 4




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