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
• 2 Tbsp. olive oil
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar

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. Heat a frypan on medium-low and add 1 tbsp. olive oil. Fry haloumi pieces for approximately 2 minutes each side, or until browned. Be careful not to burn – they cook fast!
5. Add lettuce to bowl, sprinkle with salt and pepper and drizzle balsamic vinaigrette over.
6. Add in avocado, pumpkin and haloumi on top of lettuce and serve immediately!

source:https://www.beforeverhealthier.com/pumpkin-haloumi-avocado-salad/#wprm-recipe-container-1576

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