Warm pumpkin, halloumi and wild rice salad recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 496 calories / serving
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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.

  1. 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.
  2. 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.
  3. Gently toss the cooked pumpkin, onion and rice together in a serving bowl. Stir through the pomegranate seeds.
  4. 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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  • Ingredients

  • 150g (5oz) wild rice
  • 500g (1Ib) pumpkin, peeled and cubed
  • 2 red onions, cut into wedges
  • 2 1⁄2tbsp olive oil
  • 1/2 pomegranate, seeds only
  • 250g (8oz) halloumi cheese, cubed
  • For the dressing

  • 25g (1oz) bunch fresh mint
  • 1tsp honey
  • 30ml (2tbsp) extra virgin olive oil, plus extra to taste
  • 30ml (2tbsp) red wine vinegar
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  • Energy 2068kj 496kcal 25%
  • Fat 28.7g 41%
  • Saturates 12.7g 64%
  • Sugars 8.1g 9%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 40.6g Protein 20.3g Fibre 3g


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