Halloumi, Pumpkin and Spinach Salad

This delicious, colourful and nutritious salad will be a great lunch idea or side dish for a main meal. The roasted honey pumpkin gives it a sweet flavour which matches nicely with the salty Halloumi. 

Halloumi, Pumpkin and Spinach Salad



Prep time




  • 100-120g Halloumi, sliced 

  • 4 handfuls of spinach 

  • 250g pumpkin, chopped into small chunks 

  • 1 Tbsp honey 

  • 1 Tbsp olive oil 

  • 1 tsp cumin 

  • 1 capsicum, thinly sliced 

  • 1/2 large cucumber, thinly sliced 

  • Small handful of cranberries 

  • 2 tomatoes, sliced into cubes 

  • 2 Tbsp avocado oil 

  • 1/2 lemon, squeezed 


  • Pre-heat the oven to 180ºC and pre-line a baking tray with baking paper.
  • Place the honey, olive oil and cumin in a bowl and add the chopped pumpkin then toss to combine. Place on baking tray and bake in oven for approx. 15 minutes until nicely roasted. 
  • Heat a fry pan over medium heat with some olive oil and cook haloumi approx. 2 minutes each side until just brown. 
  • Place spinach, capsicum, cucumber, cranberries, tomato onto two plates then top off with the pumpkin and haloumi.
  • Drizzle 1 Tbsp avocado oil onto each plate along with some lemon juice and mix to combine. Season to taste.

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