Warm Pumpkin, Lentil & Halloumi Salad

Ingredients

• 350g pumpkin (peeled and cut into thick slices
• 2 tablespoons olive oil
• 1 teaspoon each of flaky sea salt, ground cumin and smoked paprika
• 1 cup cooked lentils
• Juice of half a lemon
• 1 x 180g packet of halloumi (sliced)
• Handful of green olives (halved)
• ½ bag baby spinach leaves – approximately 60g

Dressing

• ¼ cup sunflower seeds
• ¼ cup dried cranberries
• 1 small bunch of parsley and a handful of mint leaves (finely chopped)
• ½ cup of Maison Therese Apple Cider Vinaigrette

Serves 4

Method

1. Begin by pre-heating the oven to 180 degrees fan bake. Prepare the pumpkin and spread onto an oven tray. Coat the pumpkin in the olive oil, salt, ground cumin and smoked paprika. Toss so the pumpkin is evenly coated and roast in the oven for approximately 25 minutes, or until nicely cooked and golden on top. Remove from the oven and leave to cool.
2. While the pumpkin is cooking, combine all the ingredients for the dressing in a bowl. Make sure to shake the vinaigrette well before pouring.
3. In a separate bowl, add the cooked lentils, the lemon juice and a pinch of salt.
4. In a small frying pan, fry off the halloumi in a small amount of oil. Once golden on both sides, remove from the pan and drizzle with honey while hot.
5. Spread the spinach leaves on the base of your serving platter. Layer with the lentils, pumpkin, olives, and the halloumi. Finish with the dressing and serve!