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Warm pumpkin, halloumi and wild rice salad recipe
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11 ratings
Make this flavoursome warm salad to make the most of autumn's harvest. Roasted pumpkin and onion, wild rice and halloumi are tossed together with a mint and honey dressing. See method
Ingredients
- 150g (5oz) wild rice
- 500g (1Ib) pumpkin, peeled and cubed
- 2 red onions, cut into wedges
- 2 1⁄2 tbsp olive oil
- 1/2 pomegranate, seeds only
- 250g (8oz) halloumi cheese, cubed
For the dressing
- 25g (1oz) bunch fresh mint
- 1tsp honey
- 30ml (2tbsp) extra virgin olive oil, plus extra to taste
- 30ml (2tbsp) red wine vinegar
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
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Energy
2070kj
496kcal
25%
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Fat
29g
41%
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Saturates
13g
64%
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Sugars
8g
9%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 40.6g
Protein 20.3g
Fibre 3g
Method
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the rice in a pan along with 600ml (1pt) water. Bring to the boil, reduce the heat and simmer for 40 minutes. Leave to stand for 5 minutes then fluff with a fork.
- Meanwhile, toss the pumpkin and onion with 2 tbsp of olive oil. Spread out on a roasting tray, season, and put in the oven for 30 minutes, turning halfway through.
- Gently toss the cooked pumpkin, onion and rice together in a serving bowl. Stir through the pomegranate seeds.
- To make the dressing, set a few mint leaves aside and finely chop the rest. Combine with the honey, olive oil and the vinegar. Season and stir through the rice. 5 Fry the halloumi in the remaining oil and add to the salad. Scatter with the mint.
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