recipes
ROAST PUMPKIN, HALOUMI & POMEGRANATE SALAD WITH MINTED YOGHURT SERVES 4 Salad 200g Rocket 1/2 C Mint Leaves 600g Jap Pumpkin chopped into 3cm wedges (leave the skin on) 1 Pomegranate deseeded 200g Haloumi - thickly sliced 1/4 Cup Slithered Almonds - toasted Minted Yoghurt Natural Yoghurt 1 Tbls roughly chopped Mint Juice of half a Lemon Salt n Pepper to season
RED SPONSO
5
BY
1 Preheat oven to 200 degrees celsius. 2 Line a large baking tray with baking paper. 3 Place pumpkin on the lined baking tray and spray with Olive Oil Spray. 4 Season and roast for 25 minutes or until golden. 5 Combine Minted Yoghurt ingredients in a bowl and set aside. 6 On medium heat, warm up a non-stick fry pan. 7 Lightly spray with Olive Oil. 8 Cooking Haloumi for a few minutes each side until lightly golden. 9 Remove from fry pan and drain excess oil on paper towel. ASSEMBLE SALAD (Recommended to assemble in layers) Arrange half the rocket & mint on a serving platter. Add half the pumpkin, pomegranate seeds & haloumi. Repeat with remaining ingredients. Top with slithered almonds and dollops of minted yoghurt. TIPS This is a great festive season salad to take to a bbq.