Make this flavoursome warm salad to make the most of autumn's harvest. Roasted pumpkin and onion, wild rice and halloumi are tossed together with a mint and honey dressing.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the rice in a pan along with 600ml (1pt) water. Bring to the boil, reduce the heat and simmer for 40 minutes. Leave to stand for 5 minutes then fluff with a fork.
Meanwhile, toss the pumpkin and onion with 2 tbsp of olive oil. Spread out on a roasting tray, season, and put in the oven for 30 minutes, turning halfway through.
Gently toss the cooked pumpkin, onion and rice together in a serving bowl. Stir through the pomegranate seeds.
To make the dressing, set a few mint leaves aside and finely chop the rest. Combine with the honey, olive oil and the vinegar. Season and stir through the rice. 5 Fry the halloumi in the remaining oil and add to the salad. Scatter with the mint.
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