Kale, Haloumi & Pumpkin Salad

Kale, Haloumi & Pumpkin Salad

This salad is delicious and easy to make. I got this salad recipe from Taste.com.au. 

Serves 2 mains or 4 sides.


  • 1 tablespoon olive oil, plus extra to drizzle

  • 600g pumpkin, unpeeled, cut into 3cm chunks (I bought a 400g pack from Coles already diced.) 

  • 1 bunch kale, trimmed, thinly shredded

  • 2/3 cup Jalna Greek Yoghourt

  • 1/2 garlic clove, crushed

  • 1 tablespoon lemon juice

  • 180g halloumi, thickly sliced

  • 1 pomegranate, seeds dislodged

  • 1/4 cup pine nuts, toasted

  • 1/4 cup mint leaves, torn

  • 1 fresh long red chilli, deseeded, finely chopped


  1. Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes or until tender and golden.

  2. Meanwhile, combine yoghourt, garlic and lemon juice in a medium bowl. Season with salt and pepper.

  3. Heat remaining oil in a large frying pan over medium-high heat. Cook halloumi for 1-2 minutes each side or until soft and golden. Remove from pan and add chopped kale. Cook kale in frying pan until it is slightly shrivelled. 

  4. Arrange kale and pumpkin on a serving platter. Sprinkle over pomegranate seeds, pine nuts and half of mint. Dollop over yoghourt dressing and top with halloumi, chilli, remaining mint and a drizzle of olive oil.