There’s something magical about the combination of naturally sweet roast pumpkin and salty stringy fried halloumi that just makes my taste buds sing. Such a simple salad, ready in just 20 minutes but one that never fails to disappoint.
Make for a healthy lunch, a speedy weeknight keto dinner or a fantastic salad for your BBQ spread. I hope you enjoy it as much as I did.
Note: This salad is a healthy carb-up option. If your daily carb intake is less than 20 grams of net carbs or you follow the restricted keto diet, substitute part of the pumpkin with roasted zucchini.
Nutritional values (per serving)
|of which Saturated||17||grams|
|Magnesium||105||mg (26% RDA)|
|Potassium||989||mg (49% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (13%), fat (80%)
Ingredients (makes 2 servings)
- 1 1/4 cups diced pumpkin (no need to peel if using Hokkaido, Delicata or Kabocha) (145 g/ 5.1 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 1 tsp paprika
- pinch of sea salt
- 1 tbsp butter or ghee (15 g/ 0.5 oz)
- 110 g halloumi, cubed (3.9 oz)
- 200 g watercress (7.1 oz)
- 1/2 avocado, sliced (100 g/ 3.5 oz)
- 3 tbsp flaked almonds (18 g/ 0.6 oz)
- Preheat the oven to 200 °C/ 390 °F (fan assisted.)
- Place the chopped pumpkin on a baking tray. Toss with 1 tbsp olive oil, paprika and pinch of salt. Roast in the oven for 15 – 20 minutes until soft and golden.
- Whilst the pumpkin is cooking, heat the butter or ghee in a non-stick pan, add the halloumi and fry for 4 – 6 minutes stirring occasionally until golden and crisp. Remove from the heat.
- Mix all the dressing ingredients together in a bowl. Option to thin with a touch of warm water if you prefer.
- Place the almonds on a baking tray and toast for 6 minutes until golden. Remove from the oven and allow to cool.
- Place the watercress in a bowl, top with pumpkin, halloumi, avocado, almonds…
…and drizzle with dressing.
Best served fresh, but can be stored in the fridge for 1 day.