A hearty mix of fresh greens, roasted vegetables and golden haloumi makes up this tasty winter salad.
Serves: 4
INGREDIENTS
1 butterkin or
butternut pumpkin
12 shiitake mushrooms,
stems removed
olive oil
sea salt and ground pepper
400-gram tin chickpeas, drained and rinsed
1 teaspoon smoked paprika
Dressing
2 tablespoons apple
cider vinegar
1 tablespoon whole grain horseradish mustard
1 clove garlic, crushed
¼ cup olive oil
To assemble
1 tablespoon olive oil
250 grams haloumi cheese, cut into triangles
2 handfuls mixed
salad leaves
2 tablespoons roasted pumpkin seeds
2 tablespoons
pomegranate arils
METHOD
Preheat the oven to 180°C fan bake.
Halve the pumpkin, remove the seeds and cut into small wedges. Toss the pumpkin and the mushrooms with olive oil and place on a large baking tray. Season with salt and pepper.
Toss the chickpeas with olive oil and the smoked paprika and place in a separate baking dish.
Place both in the oven and cook for about 30 minutes until the vegetables are golden and tender and the chickpeas are crisp. Set aside.
Dressing: Whisk everything together and season with salt and pepper.
To assemble: Heat the oil in a sauté pan and cook the haloumi until golden on both sides. Don’t have the pan too hot or the haloumi will quickly brown but still be firm in the centre.
Place the salad leaves on a large serving platter and top with the pumpkin and mushrooms, then drizzle the dressing over everything. Scatter over the chickpeas, haloumi, pumpkin seeds and whichever berry you are using (see Cook’s note).
Cook’s note: Whole grain horseradish mustard is available from good supermarkets and specialty food stores.
You can use barberries, goji berries or cranberries instead of the pomegranate arils.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!