Halloumi, Pumpkin & Wild Rice Salad

This is a substantial salad that is great on a miserable autumnal evening. The mint dressing keeps it fresh, the pomegranate adds pops of sweetness and the wild rice gives it a lovely nutty texture. Basmati rice would work if you are short on time, but wild rice is better. I love halloumi cheese but its squeaky texture isn’t for everyone. You could swap it for feta if you want to keep it vegetarian or use chicken instead. I blended the dressing in my Vitamix, but if you don’t have a blender, just finely chop the mint leaves and whisk all the ingredients together.

Print Recipe

Halloumi, Pumpkin & Wild Rice Salad

Keyword

Halloumi, Pumpkin, Spinach, Wild Rice

Prep Time

5 minutes

Cook Time

50 minutes

Servings

people

Ingredients

For the Salad

• 125 g wild rice
• 450 ml boiling water
• 1 tbsp rapeseed oil
• 300 g pumpkin approx.
• 1 onion
• 100 g pomegranate seeds
• 100 g spinach
• 1 block halloumi cheese

• 1 tbsp rapeseed oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 10 g mint leaves

Keyword Halloumi, Pumpkin, Spinach, Wild Rice Prep Time 5 minutes Cook Time 50 minutes Servings people Ingredients For the Salad 125 g wild rice 450 ml boiling water 1 tbsp rapeseed oil 300 g pumpkin approx. 1 onion 100 g pomegranate seeds 100 g spinach 1 block halloumi cheese 1 tbsp rapeseed oil 1 tbsp red wine vinegar 1 tsp honey 10 g mint leaves

Instructions

1. Weigh out the wild rice in to a large, lidded saucepan and pour over the boiling water.
2. Cover and leave to simmer for 45 minutes.
3. Peel and slice the onion.
4. Scoop out the seeds and fibres from the centre of the pumpkin and cut the flesh away from the skin.
5. Cut the pumpkin flesh in to bite sized pieces.
6. Place the pumpkin and onion in a roasting tray and drizzle over the oil.
7. Toss to coat everything in the oil then place in the oven to roast for 20 minutes.
8. Slice the halloumi in to bite sized chunks.
9. Make the dressing by blending all the ingredients listed to form a paste.
10. Once the 20 minutes are up on the pumpkin, remove from the oven and add the halloumi to the tray.
11. Give everything a good mix and return to the oven for a further 10 minutes.
12. Once the time is up on the rice, remove from the heat and check the liquid level. Hopefully it all has been absorbed, but if not, drain off any excess.
13. Stir through the spinach and pomegranate seeds and allow to heat through slightly using the residual heat from the pan.
14. Once the roasted pumpkin and halloumi is ready, transfer this to the pan as well and stir.
15. Pour in the salad dressing and again give everything a good mix before dividing between 2 bowls and enjoying.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.