Autumn brings with it perfect seasonal produce perfect for stews, soups and warm wintery salads. Try your hand at our roasted pumpkin and kale salad, served with grilled halloumi and dukkah. It is an absolute autumn winner!
1 large Butternut Pumpkin
2 Garlic Cloves
1 tbsp Ghee or Coconut Oil, melted
Pinch Himilayan Sea Salt, fine
Pinch Cracked Black Pepper
1 small bunch Kale
Splash Extra Virgin Olive Oil
Juice of 1/2 lemon
200g Halloumi Cheese
Handful Fresh Mint, chopped
1 tbsp ground Coriander
1 tbsp ground Cumin
1 tbsp cracked Black Pepper
1 cup raw Hazelnuts
1/2 cup Sesame Seeds
1 tsp Himalayan sea salt, fine
Preheat oven to 200C.
Cut pumpkin in half and remove skin, scooping out the seeds and cutting the pumpkin into cubes. Toss the pumpkin and minced garlic with ghee (or coconut oil) in a baking dish, sprinkle with salt and pepper. Roast for 30 minutes until tender.
Meanwhile, roll kale into cigar shapes and slice into ribbons. Put the kale in a large bowl and drizzle with olive oil, salt and lemon juice. Massage the kale together using your hands for 2 minutes.
For the dukkah; toast hazelnuts in a frying pan over medium heat for 10 – 15 minutes until fragrant. Remove from heat and cool, rubbing the nuts together to remove skin. Toast sesame seeds for 2 minutes and cool. Add the hazelnuts and sesame seeds to a food processor and pulse until you have a chunky texture. Add the spice mix, salt and nut mix together.
Cut the halloumi into thin slices. Heat a grill pan (or frying pan on high heat) and add the halloumi until golden brown on both sides.
Add the roasted pumpkin and kale, and top with grilled halloumi. Garnish with fresh mint, olive oil and dukkah.
*Recipe inspired by My New Roots