Pumpkin, Halloumi and Rocket Salad

500g kent or jap pumpkin, peeled and cut into 5 cm pieces

A large handful of rocket leaves, washed and strained

1 lemon for macerating and for the dressing

1 red onion, finely sliced and macerated in lemon juice for at least 30 minutes

250g packet Halloumi cheese, sliced into 2 cm slices and soaked in cold water for 5 minutes, then drained

1/4 cup pine nuts, toasted

2 tbs olive oil

Dressing of 2 tbs olive oil and 1 tbs lemon juice.

Preheat oven to 200 degrees celsius.

Place pumpkin on a baking tray and drizzle with good olive oil. Do not use baking paper. Roast on the top shelf of the oven for 25 to 30 minutes, or until soft. Turn oven to the grill setting and grill on high for 5-10 minutes to caramelise. The pumpkin can quickly burn in the grill, you will need to keep an eye on it. Also remember that it is the surface of the pumpkin that is in contact with the baking tray that will caramelise, not so much the surface near the griller.

Place 1/2 tbs olive oil in a frying pan, fry Halloumi on high heat until browned, about 2 -3 minutes on each side. Fry the second side a little less than the first to keep the Halloumi softened.

Remove the onion from the lemon juice and strain.

Combine all of the salad ingredients.

Pour over dressing and toss well to combine.

This also works with salmon chunks in place of pumpkin.

Umeboshi puree dressing from sprout salad is also a good dressing for this salad.

Try this with roasted chickpeas, roast canned chickpeas (drained and rinsed) with a generous sprinkle of oregano and sweet paprika splashed with olive oil, roast in a tray lined with baking paper at 200 degrees celsius (fan-forced) for 20-30 minutes.

Dressing also works with combined grap-eseed oil and extra virgin olive oil mixed with lemon juice.