Pumpkin & Haloumi Salad

Earlier this week I met some wonderful ladies for a long overdue catch-up over lunch. I tossed up between ordering pumpkin and haloumi or smoked salmon salad. I went with the smoked salmon, which turned out to be the wrong choice. (Mostly baby spinach leaves, not much salmon, and tomatoes (wtf?) ). One of my friends went with this instead, and so the next night I decided to make it for myself. There is no need for quantities as this is obviously very adaptable to however many people you want to serve. (Btw, even though they are not in the picture because I had run out, I would also add some salted capers to this next time I make it).


Kent (or Jap) pumpkin, skin on

olive oil

salt and pepper

fresh thyme

one packet haloumi cheese, sliced thickly

lemon juice

salted capers, rinsed

1. Heat the oven to very hot, about 200 C. Slice the pumpkin into wedges, season with sea salt and cracked black pepper, and drizzle with some extra virgin olive oil. Sprinkle some fresh thyme leaves on top and bake for about forty minutes. Make sure not to overcook them.

2. When the pumpkin is cooked place the wedges on a large plate and drizzle with the cooking oil and any juices from the baking tray. In a small frypan heat some olive oil, and fry the haloumi slices until they are golden. Arrange the cooked haloumi over the pumpkin.

3. Finish with another drizzle of olive oil, some more thyme, the capers, and a squeeze of lemon juice.

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