Recipe: Pumpkin, quinoa, kale & haloumi Salad with tahini dressing

Styling: Kate Arbuthnot

Styling: Kate Arbuthnot

This fabulous salad is a meal in a bowl that bursts with textures and wonderful flavours, not least of all gooey, salty, crispy, squeaky haloumi cheese. Haloumi is best cooked in an unoiled non-stick pan over medium-high heat. 


500g pumpkin, peeled and cut into thin wedges (3mm thick) 
1 red onion, cut into thin wedges
1 tablespoon olive oil 
½ cup quinoa, rinsed under hot running water then drained
100g baby kale leaves
1 cup mint leaves, roughly chopped
1 cup coriander leaves, roughly chopped
200g haloumi, thickly sliced and grilled or fried until golden
2 teaspoons sunflower seeds
½ cup pumpkin seeds, toasted


200g natural yoghurt
1½ tablespoons olive oil
1 tablespoon tahini
Lemon juice to taste (about 1 lemon)
1 clove garlic, crushed
½ teaspoon ground cumin


Heat oven to 220°C. Place pumpkin and onion wedges in a large roasting pan, drizzle with oil and season well with flaky sea salt and freshly ground black pepper. Roast until pumpkin is tender and starting to caramelise.  

Cook the rinsed quinoa in a saucepan of boiling salted water for 15 minutes or until tender; drain in a sieve.  

Make the dressing by combining all the ingredients, seasoning to taste. Set aside until ready to serve.  

To assemble the salad, gently combine pumpkin and onion wedges, kale leaves, half the mint and coriander and half the seeds on a serving platter with the cooked quinoa. Then decoratively add the cooked haloumi, pour dressing over then scatter remaining seeds and herbs on top. Serve immediately.  

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Serves 4-6

 - NZ House & Garden


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