Name: Golden Halloumi & Roasted Pumpkin Salad with Whipped Ricotta Clouds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups pumpkin, peeled and cubed; 2 small beets, roasted and diced; 1 avocado, diced; 1 cup canned chickpeas, drained and patted dry; 1 tsp smoked paprika; 1 tbsp olive oil; 150g halloumi cheese, cut into bite-sized cubes; 1 cup ricotta cheese; 2 tbsp thick cream or Greek yogurt (for whipping ricotta); 2 tbsp tahini; 2 tbsp lemon juice; 1 tbsp honey or maple syrup; 1 clove garlic, minced; 2 tbsp water (to thin the dressing as needed); Salt and black pepper to taste; Fresh mint leaves, for garnish; 2 tbsp toasted pepitas (pumpkin seeds); 1 tsp black sesame seeds

Description

This vibrant dish perfectly balances the earthy sweetness of roasted pumpkin and beets with the savory richness of halloumi cheese.

Ingredients

Scale

2 cups pumpkin, peeled and cubed
2 small beets, roasted and diced
1 avocado, diced
1 cup canned chickpeas, drained and patted dry
1 tsp smoked paprika
1 tbsp olive oil
150g halloumi cheese, cut into bite-sized cubes
1 cup ricotta cheese
2 tbsp thick cream or Greek yogurt (for whipping ricotta)
2 tbsp tahini
2 tbsp lemon juice
1 tbsp honey or maple syrup
1 clove garlic, minced
2 tbsp water (to thin the dressing as needed)
Salt and black pepper to taste
Fresh mint leaves, for garnish
2 tbsp toasted pepitas (pumpkin seeds)
1 tsp black sesame seeds

Instructions

Begin by preheating your oven to 400°F (200°C). Take your peeled and cubed pumpkin and combine it in a bowl with the drained chickpeas. Add the olive oil, smoked paprika, and season generously with salt and black pepper. Toss everything together until the pumpkin and chickpeas are evenly coated. Spread the mixture out onto a baking sheet in a single layer to ensure even roasting. Slide the tray into the oven and roast for approximately 25 to 30 minutes, or until both the pumpkin is tender and lightly golden, and the chickpeas are crisp.
While the pumpkin and chickpeas roast, heat a non-stick frying pan over medium heat. Once the pan is hot, add the cubes of halloumi and let them cook for about 2 minutes on each side, or until they turn a beautiful golden brown.
While your roasted ingredients cool off slightly, prepare the whipped ricotta. In a mixing bowl or food processor, combine the ricotta cheese and your choice of thick cream or Greek yogurt. Blend this mixture until it becomes light and fluffy.
In a small bowl, mix together the tahini, fresh lemon juice, honey or maple syrup, minced garlic, and water. Whisk these ingredients together until they form a smooth, creamy dressing.
Grab a large white rectangular platter for an elegant presentation. Begin layering the salad by first placing the roasted pumpkin and chickpeas, followed by the diced beets and avocado. Scatter the crispy halloumi cubes over the top. Now, take the whipped ricotta and dollop generous clouds across the salad.
To finish off your beautifully assembled salad, sprinkle toasted pepitas and black sesame seeds on top for a delightful crunch.

Notes

This salad can be served warm or allowed to come to room temperature.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad

Nutrition

Calories: 450 kcal
Sodium: 650 mg
Protein: 16 g