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Regardless of whether you're planning an elaborate menu or simply going in advance for tomorrow's Kale, haloumi & pumpkin salad with lemon yoghurt dressing. This recipe stems from several years of enjoying it at kitchen. I find that including a few ingredients to your recipe adds depth into what is ordinarily dull. You might well be searching for milder foods to make with your leftovers. Pleasant and gentle Kale, haloumi & pumpkin salad with lemon yoghurt dressing ideal for post-vacation. The components within this recipe get your tongue thumping, also have become waist-friendly once you will need a'snack' following an active holiday. Using a few elements as options, this soup has been loaded with a fall and hot flavor that produces it tasty. An ideal Kale, haloumi & pumpkin salad with lemon yoghurt dressing to heat up you on chilly winter months. Ideal for using leftover.

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How to make Kale, haloumi & pumpkin salad with lemon yoghurt dressing

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 1 tablespoon 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

Method

  • 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.
  • Step 3 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.