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Warm pumpkin, halloumi and wild rice salad recipe

Warm pumpkin, halloumi and wild rice salad recipe

11 ratings

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. See method

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


  • 150g (5oz) wild rice
  • 500g (1Ib) pumpkin, peeled and cubed
  • 2 red onions, cut into wedges
  • 2 1⁄2 tbsp 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
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    13g 64%
  • Sugars

    8g 9%
  • Salt

    1.9g 32%

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


  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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