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Pumpkin, Haloumi & Pink Grapefruit Salad with Honey Mustard Dressing

September 11, 2024

So simple, but full of flavour, this Pumpkin, Haloumi & Pink Grapefruit Salad with Honey Mustard Dressing is a keeper. Serves 2 as a main, 4 as a side.

Ingredients

1 tbsp plant-based Nuttelex melted

1/2 butternut pumpkin, skin on, sliced, then cut into triangles

1 packet haloumi cheese, sliced

1 pink grapefruit, segmented

1 large handful watercress

1/4 cup sunflower seeds

1/4 cup mint leaves, torn

salt and freshly ground black pepper

The Dressing

1 tsp Dijon mustard

3 tbsp white or apple cider vinegar

2/3 cup olive oil

1 tsp honey

salt and cracked black pepper

Directions

1Preheat the oven to 180 C. / 170°C. fan forced.

2Toss the pumpkin slices with salt and pepper and arrange them in a single layer on a baking tray. Roast for 15 to 20 minutes, or until tender. Set aside to cool slightly.

3Heat a grill pan over high heat. Brush the Haloumi slices with melted Nuttelex. Grill the Haloumi for a couple of minutes on each side until golden brown, using a flat spatula to flip the cheese carefully to avoid sticking.

4Segment the pink grapefruit, removing any pith and membrane.

5On a large serving platter or individual plates, arrange the roasted pumpkin slices. Top with the grilled haloumi slices, pink grapefruit segments, watercress, sunflower seeds, and torn mint leaves.

6In a small jar, combine the Dijon mustard, vinegar, olive oil, salt, cracked black pepper, and honey. Shake well until the dressing is emulsified.

7Drizzle the dressing over the salad or serve on the side.

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