Warm pumpkin, halloumi and wild rice salad recipe
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- Serves 4
- 15 mins to prepare and 40 mins to cook
- 496 calories / serving
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
Each serving contains
- Energy
- 2070kJ 496.0kcal
- Fat
- 29g
- Saturates
- 13g
- Salt
- 1.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 40.6gProtein 20.3gFibre 3.0g
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 pumpkinand 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, onionand 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.
- See more Salad recipes
