PUMPKIN, HALOUMI AND AVOCADO SALAD

Ingredients

• ¼ kent or jap pumpkin
• 90 grams haloumi cheese sliced 1cm thick
• ½ avocado diced
• mixed lettuce I used a 4 leaf mix but you can just use rocket
• salt + pepper
• 1 & 1/2 Tbsp. olive oil
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• Optional: pine nuts sprinkle on top of finished salad

Instructions

1. Preheat oven to 180C / 350F
2. Chop pumpkin into bite size pieces, place on a baking tray and drizzle with 1 tbsp. of olive oil. Mix together, then separate out. Cook for 30 – 40 minutes, until browned, flipping pieces’ half way through.
3. Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in small jar and shake to combine to make a basic balsamic vinaigrette.
4. .................
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