Low-Carb Roast Pumpkin & Halloumi Salad

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 390 °F (fan assisted.)

Step 2Place 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.

Step 3Whilst 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.

Step 4Mix all the dressing ingredients together in a bowl. Option to thin with a touch of warm water if you prefer.

Step 5Place the almonds on a baking tray and toast for 6 minutes until golden. Remove from the oven and allow to cool.

Step 6Place 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.