A hearty winter salad of roasted pumpkin and capsicum, halloumi, rocket, corn with Crunchy Dukkah seasoning. This salad, will not disappoint served as a side, or a filling lunchtime meal.

This Pumpkin and Haloumi Salad with Dukkah will add vibrance and warmth to your meal during the cooler months and will keep you nutrient loaded at a time of the year you need it the most.

So let us not waste time, and present this wonderfully quick and easy vibrant Pumpkin, Haloumi and Dukkah Salad, a real game-changer in my eyes when it comes to salads.

Dukkah-Spiced Pumpkin and Haloumi Salad

Name: Dukkah-Spiced Pumpkin and Haloumi Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Egyptian Cuisine
Ingredients: 2 tablespoons olive oil; 1 teaspoon nigella seeds; 1 teaspoon mustard seeds; 1 tablespoon sesame seeds; 1 tablespoon garam masala powder; 1 teaspoon tumeric powder; 1/4 cup ground almonds; 1/4 pumpkin chopped into cubes; 1 red capsicum sliced; 80g tin corn, rinsed and drained; 1 bunch rocket; 1/3 cup olive oil; salt, pepper to taste; 1 tablespoon lemon thyme leaves stalk removed; 125g halloumi; 1 teaspoon dried oregaano

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A delightfully vibrant and flavoursome winter salad with roasted pumpkin, capsicum, rocket, corn and a crunchy quick Dukkah seasoning.

Ingredients

Egyptian Dukkah Seasoning

2 tablespoons olive oil
1 teaspoon nigella seeds
1 teaspoon mustard seeds
1 tablespoon sesame seeds
1 tablespoon garam masala powder
1 teaspoon tumeric powder
1/4 cup ground almonds

Salad Ingredients

1/4 pumpkin chopped into cubes
1 red capsicum sliced
80g tin corn, rinsed and drained
1 bunch rocket
1/3 cup olive oil
salt, pepper to taste
1 tablespoon lemon thyme leaves stalk removed
125g halloumi
1 teaspoon dried oregaano

Instructions

In a pan heat the olive oil on medium heat, add the nigella seeds, mustard seeds and sesame seeds. Mix through ensuring you dont burn them.
Add the spice powders and ground almonds, mix well for half a minute turn off and set aside the dukkah spice mix.
Reserve 2 tablespoons of olive oil for the halloumi.
Chop pumpkin into cubes, slice capsicum and add into a lined roasting pan with remainder of olive oil, salt and pepper. Sprinkle with lemon thyme. Bake at 180 degree Celsius for 20 minutes until soft and golden on the outside.
Coat Halloumi with reserved olive oil. Heat pan and add halloumi. Allow pan side of Halloumi to form a crust and turn over and cook the top side of the Halloumi. Sprinkle with oregano.
Remove and chop into cubes.
In a bowl add rocket and corn,pumpkin and capsicum with pan juices ( pan juices are now your dressing), halloumi and sprinkle Dukkah over the top.

Notes

Almond meal was used for the Dukkah to spead up the process of making the Spice Mix. Normally, whole almonds would be used, roasted on the pan with seeds and oil and then blended.

Variation:

Roast chicken pieces with a spray of olive oil and coat with Dukkah. This makes a geat protein accompaniment to the salad.