Description
A delightful warm salad featuring roasted pumpkin, crispy halloumi, and creamy whipped ricotta, perfect for any season.
Ingredients
- 2 cups pumpkin, peeled and cubed
- 1 cup canned chickpeas, drained and patted dry
- 1 tsp smoked paprika
- 200g halloumi, sliced
- 1 cup ricotta cheese
- Olive oil
- Salt and pepper
- Fresh herbs (such as parsley or mint) for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the cubed pumpkin with olive oil, salt, pepper, and smoked paprika. Spread it on a baking sheet and roast for 25-30 minutes until tender.
- In the last 10 minutes of roasting, heat a non-stick skillet over medium-high heat and add the halloumi slices. Cook until golden brown on both sides.
- In a bowl, combine the whipped ricotta with a drizzle of olive oil, salt, and pepper to taste.
- In a large bowl, combine the roasted pumpkin, chickpeas, and halloumi. Add fresh herbs.
- Serve the salad topped with a dollop of whipped ricotta.
Notes
For extra flavor, try adding a squeeze of lemon juice before serving. You can grill the halloumi for a different taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean