Halloumi Salad

A flavour packed halloumi cheese salad with pumpkin, spinach, bacon, avocado and macadamia nuts drizzled with a creamy roasted sesame dressing.

5 from 2 votes

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Course: Dinner, Lunch

Cuisine: Salad, western

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 511kcal

Cost: $10

500 g pumpkin skin removed and chopped into 2cm cubes (approx ½ butternut pumpkin)
2 tbs olive oil
salt and pepper to season
200 g streaky bacon diced
250 g halloumi cheese cut in 1cm slices
100 g macadamia nuts roasted and salted
120 g baby spinach leaves
1-2 avocados diced
¼ cup Kewpie roasted sesame dressing

Preheat oven to 200 degrees celsius (fan-forced).
Chop the pumpkin into 2cm cubes and remove the skin.
Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside to cool.
Place the diced streaky bacon into a frying pan over medium-high heat. Cook the bacon until crispy. Set aside on a plate lined with paper towel.
Wipe the excess oil from the frying pan. Over medium heat, cook the halloumi for 1-2 minutes on each side (or until golden). Chop into smaller pieces and set aside.
If your macadamia nuts are un-roasted, place them into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
Place the baby spinach into a large serving bowl.
Add the bacon, halloumi, avocado and macadamia nuts.
NOTE: *Reserve ¼ cup of crispy bacon, halloumi, avocado and macadamia nuts for presentation.
Just before serving, drizzle approximately 1-2 tablespoons of the dressing over the salad.
Toss to combine.
Add the reserved bacon, halloumi, avocado and macadamia nuts on top and drizzle with a little extra dressing.
Serve immediately.

RECIPE NOTES & TIPS

Ingredients Info:

Kewpie Roasted Sesame Dressing is a Japanese dressing available at all major supermarkets. It is a creamy, nutty, sweet dressing (that is also often served with rice paper rolls).

More Recipe Tips:

Toasting the macadamia nuts - macadamia nuts cans easily burn so keep an eye on them when toasting in a frying pan.
Make ahead - this halloumi salad is best served on the day it is prepared. Store in the fridge until needed and then pour over the dressing just before serving.
Storage - store any leftover salad in the fridge for up to 1-2 days.