(Recipe adapted from the Australian Good Food Magazine)
500g pumpkin, peeled, thinly sliced 2 tbsp olive oil 270g haloumi, cut into slices a few big handfuls of rocket 40g pine nuts, toasted
Dressing
1 tbsp white wine vinegar 1 tbsp Dijon mustard 2 tbsp olive oil
Place pumpkin and haloumi slices in a bowl, add olive oil and turn to
coat. Preheat a grill pan, cook the pumpkin for 3-5 minutes, and the
haloumi for 2 minutes or until soft. To make the dressing, combine
vinegar and mustard and gradually whisk in the oil. Toss rocket leaves
with the dressing and place on a serving plate. Top with haloumi,
pumpkin and pine nuts.
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