Butternut Pumpkin and Haloumi Salad

Butternut Pumpkin and Haloumi Salad


5 people made this

Roast butternut pumpkin and haloumi salad with pine nuts, beans and couscous. Makes a perfect summer dinner.


Serves: 4 

  • 1 butternut pumpkin, cut into bite size pieces
  • 2 dashes olive oil, to taste
  • salt and pepper, to taste
  • 125g couscous
  • 125g green beans, cut in half
  • 30g pine nuts
  • 200g haloumi or similar cheese
  • honey and mustard dressing (or salad dressing of your choice)

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Coat the pumpkin in a dash of olive oil then season. Roast.
  2. Prepare couscous as per packet instructions. Boil beans for several minutes. Roast pine nuts for 2 minutes. Fry the Haloumi until browned.
  3. In a bowl combine a dash of oil, honey and mustard.
  4. Allow the pumpkin, couscous, beans, pine nuts and haloumi to cool. When cool add them to the couscous along with the oil, honey and mustard dressing. Serve.


Don't be afraid to try different dressings or veggies with this salad. It's really versatile! i.e. asparagus is a nice alternative to the beans when in season.

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Reviews (1)


I fried half the haloumi and grilled the other half (just to see the difference - fried wins btw), but followed the recipe otherwise. This was GREAT. - 21 Jan 2011

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