SALAD INGREDIENTS
- 2 tbsp olive oil
- 1 cup of brown rice
- 1 225g pack of halloumi cheese, cut into 1cm thick slices
- 2 tsp of chopped oregano leaves
- 1 tsp maple syrup or honey
- 2 cups of pumpkin, cut into 2cm cubes
- 2 cups of roughly torn baby spinach or English spinach leaves
- 1/3 cup of chopped roasted cashews
Dressing
- 1 tbsp mustard
- 1 tbsp honey
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
METHOD
- Place the pumpkin on a baking tray, drizzle with 1 tbsp of olive oil, and bake in the oven at 180°c until tender.
- While the pumpkin is baking, cook the rice as per packet instructions. Drain and rinse with cold water and set aside.
- Heat the remaining 1tbsp of olive oil in a frying pan over a medium heat, then add the halloumi. Fry on each side until brown and crunchy, then add the maple syrup or honey to the pan, along with the oregano leaves. Combine for a moment, then remove from heat.
- Make the dressing by combining all ingredients in a jar or small container with a lid, giving it a good shake.
- Combine the rice, baby spinach, roast pumpkin and halloumi, and drizzle with the dressing. Sprinkle over the chopped roasted cashews.
Local tip: A baguette from The Little French Bakery, at the Manly Creative Market on Sundays, is a perfect accompaniment to this salad.
