Pumpkin & Haloumi Salad with Yoghurt, Lemon, Coriander Dressing

This grain free vegetarian dish will keep you fully satisfied. The haloumi adds a big salty punch to the dish, but it’s the dressing that makes it so delicious.

TIP: If you don’t like coriander you can leave it out, or swap for another herb you have on hand i.e. Mint, basil or parsley work too.

Cook time: 30 mins

Gluten Free

Leaky Gut Friendly

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of pumpkin, cut 2cm cubes

60 grams of haloumi, sliced into strips

1 handful of salad greens, washed & dried well

1/2 avocado, sliced

1 teaspoon of cold pressed coconut oil

1 pinch of sea salt

Dressing

2 tablespoons of Greek Yoghurt (plain coconut yoghurt or coconut milk)

Zest of 1 small lemon

1 1/2 teaspoons of lemon juice

1 small clove of garlic, chopped

1/4 cup of coriander leaves

1 pinch of sea salt

Method

Heat your oven to 180°C/350°F/Gas 4. Line a tray with baking paper and add the pumpkin. Drizzle with coconut oil and sea salt and use your hand to massage into the pumpkin. Bake for approx. 20mins or until cooked through and set aside to cool a little.

Meanwhile, make the dressing by putting all dressing ingredients into a *small blender until well combined.

Heat a little oil in a small pan to a medium heat and cook the haloumi for 1-2 minutes on each side until golden brown.

Place the salad leaves in a bowl and top with avocado, pumpkin & haloumi. Then add the dressing. Warning – seriously delicious!

*Note if you don’t have a small blender you can use a mortar & pestle or just mince and chop your ingredients finely and mix together for the dressing.

Calories: 469
Protein: 23.3
Carbs: 15.8
Fibre: 6.8
Fat: 34.9

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