This vegetarian salad with pumpkin, haloumi, kale is covered in zesty yoghurt dressing.
Hi Everyone I found a recipes for Kale, haloumi & pumpkin salad with lemon yoghurt dressing
1tablespoon olive oil, plus extra to drizzle
600g Jap pumpkin, unpeeled, cut into 3cm chunks
1 bunch kale, trimmed, thinly shredded
2/3 cup Jalna Greek Yoghourt
1/2 garlic clove, crushed
1 tablespoon lemon juice
180g haloumi, thickly sliced
1 pomegranate, seeds dislodged
1/4 cup pine nuts, toasted
1/4 cup mint leaves, torn
1 fresh long red chilli, deseeded, finely chopped
Step 1 Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes or until tender and golden.
Step 2 Meanwhile, combine yoghourt, garlic and lemon juice in a medium bowl. Season with salt and pepper.
Heat remaining oil in a large frying pan over medium-high heat. Cook haloumi for 1-2 minutes each side or until soft and golden. Arrange kale and pumpkin on a serving platter. Sprinkle over pomegranate seeds, pine nuts and half of mint. Dollop over yoghourt dressing and top with haloumi, chilli, remaining mint and a drizzle of olive oil.