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How to make Warm spiced pumpkin & cannellini bean salad

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 1 tablespoon cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1/4 teaspoon chilli powder
  • 80ml (1/3 cup) olive oil
  • 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 1 tablespoon finely grated orange rind
  • 60ml (1/4 cup) fresh orange juice
  • 250g haloumi, thickly sliced crossways
  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 bunch fresh coriander, washed, leaves picked
  • 1 red onion, halved, cut into thin wedges
  • Lebanese bread, to serve

Method

  • Step 1 Preheat oven to 180C. Combine the cumin, ground coriander, turmeric, chilli and 1 tablespoon of the oil in a large bowl. Add the pumpkin and toss until well coated in spice mixture. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray. Bake in oven for 35-40 minutes or until tender.
  • Step 2 Meanwhile, whisk together the orange rind, orange juice, and 2 tablespoons of the remaining oil in a small jug. Season with salt and pepper.
  • Step 3 Heat the remaining oil in a large frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
  • Step 4 Combine the pumpkin, cannellini beans, fresh coriander and onion in a bowl. Pour over half of the dressing and toss until combined. Divide the salad among serving plates and top with haloumi. Drizzle with remaining dressing and serve with Lebanese bread.