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| Halloumi, Roasted Pumpkin and Sun Dried Tomato Salad |
Ingredients
2 cups peeled and diced pumpkin
Olive oil
1 eggplant
2 courgettes
2 cups cous cous or 1 ½ cups rice
1 block halloumi cheese
½ cup sun dried tomatoes well drained
Dressing
1 clove garlic
1 tablespoon chopped oregano or marjoram
Salt and pepper
1/3 cup olive oil
3-4 tablespoons red wine vinegar
Method
Pre heat oven to 200 oC
Place pumpkin in roasting pan and toss with a little olive oil.
Roast for about 15 minutes, stirring occasionally – until cooked.
Thinly slice the eggplant and courgettes. Brush with oil, char grill in a ridged pan or under a grill and place to once side.
Cook the rice or cous cous according to packet instructions. Drain
Slice the halloumi into 8 – 10 thin slices. Brown in a ridged pan or under a grill, drain on paper towels.
Combine the prepared eggplant, courgettes, halloumi, tomatoes and pumpkin and ass to the cous cous/rice.
Whisk the dressing ingredients together and pour over the salad, Stand for 2 hours Toss when ready to serve.
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