Harissa Maple-Roasted Pumpkin with Haloumi and Burghul Salad
This is game-changing salad. 1. Good on its own. 2. Good after a long gestation in the back of the fridge and 3. Marvellous served alongside all manner of grilled proteins. Given how time-poor we all are, I feel like this is the trifecta every salad must meet.
To keep this vegan, you could replace the haloumi with a good cashew cheese. If you have a batch of Ultimate ranch dressing (see my recipe) at the ready, simply sub that for the herb-blitzed yoghurt in this recipe. Both work a treat.
Ingredients 13
3 tbsp olive oil
600 g japanese pumpkin (kent pumpkin), deseeded, cut into large chunks
3 tbsp maple syrup
4 ‒ 6 tbsp harissa, see my recipe
175 g burghul (bulgur wheat)
375 ml vegetable stock
250 g greek yoghurt
1⁄2 cup mint leaves, coarsely torn, plus extra for serving
1⁄2 cup basil leaves
salt, to season
black pepper, freshly ground, to season
3 ‒ 4 slices haloumi
To Serve
1 ‒ 2 tbsp harissa, per serve
3 tbsp pepitas (pumpkin seeds), per serve
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Method 9
Preheat the oven to 165°C (330°F).
Drizzle a little on a large flat baking tray, then place the on the tray. Combine the remaining olive oil, , and in a bowl, then smear the mixture all over the pumpkin using your hands.
Season generously with salt and freshly ground black pepper, then pop in the oven to roast until caramelised and cooked through. This can take between 25–40 minutes depending on the size of your pumpkin pieces.
Put the in a bowl. Bring the to the boil, then pour it over the burghul until just covered.
Set aside for 10 minutes for the to absorb and use a fork to stir a few times to fluff the grains. I always like to be a little generous with the stock as the absorption rate can vary between batches of , and there is nothing more frustrating than realising your stock has been completely absorbed by the burghul before it has finished softening. You can reserve any leftover stock for another use.
Set aside to cool then season with salt and freshly ground pepper.
Add the , and to a blender and blitz to combine. Season with salt and pepper.
Place a small non-stick frying pan over medium heat and, once warm, add 1 tablespoon of and the . Cook until lightly golden on one side, 1–2 minutes, then flip to cook the other side.
Smear the herb across the base of a serving plate. Top with torn pieces of grilled and your pieces. Scoop the on top, then drizzle with the . Scatter with , give another generous season with salt and pepper, and serve.
Katrina Meynink's tips
To keep this vegan, you could replace the haloumi with a good cashew cheese. If you have a batch of Ultimate ranch dressing (see my recipe) at the ready, simply sub that for the herb-blitzed yoghurt in this recipe. Both work a treat.
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Notes
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