Cypriot Grilled Halloumi with Bean and Pumpkin Salad

Ingredients

• 600 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• 1 tsp ground coriander
• 2 tsp turmeric
• 1 tsp ground cumin
• 0.25 tsp chili powder
• 5 tbsp olive oil
• 300 g canned cannellini beans
• 0.5 bunch cilantro
• 1 Red Onion
• 500 g halloumi cheese
• 1.5 tbsp white balsamic vinegar
• 0.5 tsp liquid honey
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Cut the pumpkin flesh into bite-sized pieces and mix with the spices and 2 tbsp olive oil. Spread on a baking sheet and roast in the preheated oven for about 30 minutes, turning occasionally.

3. 3.

   Meanwhile, rinse the beans under running water and drain well.

4. 4.

   Rinse the cilantro, shake dry, and pluck the leaves.

5. 5.

   Peel the onion and cut into thin slivers.

6. 6.

   Slice the halloumi into thin slices and sear in a hot pan with 1 tbsp oil until golden brown on both sides.

7. 7.

   For the vinaigrette, whisk vinegar with remaining olive oil and honey, seasoning with salt and pepper.

8. 8.

   Remove the pumpkin from the oven, let it cool slightly. Toss with beans, onion, and cilantro; plate, drizzle with vinaigrette, and arrange the halloumi on top.