Roasted Butternut Pumpkin, Shiitake Mushroom and Haloumi Salad

, from Issue #85. July, 2019
Photography by Kate Battersby.
Roasted Butternut Pumpkin, Shiitake Mushroom and Haloumi Salad

A hearty mix of fresh greens, roasted vegetables and golden haloumi makes up this tasty winter salad.

Serves: 4


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
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




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.