Follow us 148.4k
There’s something magical about the combination of naturally sweet roast pumpkin and salty stringy fried halloumi that just makes my taste buds sing. Such a simple salad, ready in just 20 minutes but one that never fails to disappoint.
Make for a healthy lunch, a speedy weeknight keto dinner or a fantastic salad for your BBQ spread. I hope you enjoy it as much as I did.
Note: This salad is a healthy carb-up option. If your daily carb intake is less than 20 grams of net carbs or you follow the restricted keto diet, substitute part of the pumpkin with roasted zucchini.
Hands-on Overall
Nutritional values (per serving)
Net carbs9.4 grams
Protein18.9 grams
Fat51.1 grams
Calories570 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs15.8 gramsFiber6.5 gramsSugars3.2 gramsSaturated fat17 gramsSodium871 mg(38% RDA)Magnesium105 mg(26% RDA)Potassium989 mg(49% EMR)
Ingredients (makes 2 servings)
- 1 1/4 cups diced pumpkin (no need to peel if using Hokkaido, Delicata or Kabocha) (145 g/ 5.1 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 1 tsp paprika
- pinch of sea salt
- 1 tbsp butter or ghee (15 g/ 0.5 oz)
- 110 g halloumi, cubed (3.9 oz)
- 200 g watercress (7.1 oz)
- 1/2 avocado, sliced (100 g/ 3.5 oz)
- 3 tbsp flaked almonds (18 g/ 0.6 oz)
Dressing
Instructions
- Preheat the oven to 200 °C/ 390 °F (fan assisted.)
- Place the chopped pumpkin on a baking tray. Toss with 1 tbsp olive oil, paprika and pinch of salt. Roast in the oven for 15 – 20 minutes until soft and golden.
- Whilst the pumpkin is cooking, heat the butter or ghee in a non-stick pan, add the halloumi and fry for 4 – 6 minutes stirring occasionally until golden and crisp. Remove from the heat.
- Mix all the dressing ingredients together in a bowl. Option to thin with a touch of warm water if you prefer.
- Place the almonds on a baking tray and toast for 6 minutes until golden. Remove from the oven and allow to cool.
- Place the watercress in a bowl, top with pumpkin, halloumi, avocado, almonds...
...and drizzle with dressing.
Best served fresh, but can be stored in the fridge for 1 day.
Roast Pumpkin & Halloumi Salad
Step by Step
Ingredients
- 1 1/4 cups diced pumpkin (no need to peel if using Hokkaido, Delicata or Kabocha) (145 g/ 5.1 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 1 tsp paprika
- pinch of sea salt
- 1 tbsp butter or ghee (15 g/ 0.5 oz)
- 110 g halloumi, cubed (3.9 oz)
- 200 g watercress (7.1 oz)
- 1/2 avocado, sliced (100 g/ 3.5 oz)
- 3 tbsp flaked almonds (18 g/ 0.6 oz)
- 1 tbsp tahini (16 g/ 0.6 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 1 tbsp lemon juice (15 ml)
- 1/8 tsp sea salt
- 1/8 tsp apple cider vinegar
Instructions
- Preheat the oven to 200 °C/ 390 °F (fan assisted.)
- Place the chopped pumpkin on a baking tray. Toss with 1 tbsp olive oil, paprika and pinch of salt. Roast in the oven for 15 – 20 minutes until soft and golden.
- Whilst the pumpkin is cooking, heat the butter or ghee in a non-stick pan, add the halloumi and fry for 4 – 6 minutes stirring occasionally until golden and crisp. Remove from the heat.
- Mix all the dressing ingredients together in a bowl. Option to thin with a touch of warm water if you prefer.
- Place the almonds on a baking tray and toast for 6 minutes until golden. Remove from the oven and allow to cool.
- Place the watercress in a bowl, top with pumpkin, halloumi, avocado, almonds...
...and drizzle with dressing.
Best served fresh, but can be stored in the fridge for 1 day.
Nutrition (per serving)
Calories570kcal
Net Carbs9.4g
Carbohydrates15.8g
Protein18.9g
Fat51.1g
Saturated Fat17g
Fiber6.5g
Sugar3.2g
Sodium871mg
Magnesium105mg
Potassium989mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 9.4 g | 18.9 g | 51.1 g | 570 kcal |
| Pumpkin, fresh |
| 4.4 g | 0.7 g | 0.1 g | 19 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Paprika, spices |
| 0.2 g | 0.2 g | 0.1 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Halloumi (Cypriot cheese) |
| 1.1 g | 11 g | 14.9 g | 181 kcal |
| Watercress, fresh |
| 0.8 g | 2.3 g | 0.1 g | 11 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.3 g | 80 kcal |
| Almonds, nuts (flaked, sliced) |
| 0.6 g | 2.3 g | 5 g | 57 kcal |
| Sesame tahini (unsweetened) |
| 1 g | 1.4 g | 4.3 g | 48 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
Do you like this recipe? Share it with your friends!
