1 x 180g block Haloumi, cut into 5mm slices
500g pumpkin, skin removed, cut into large chunks
1 tsp ground cumin
3 cups baby spinach leaves
6-7 fresh basil leaves, picked
Cucumber, shaved into ribbons
½ cup red onion, sliced thinly
1/3 cup pine nuts
¾ cup grapes, halved
1 clove garlic, minced
1 pinch chilli flakes (optional)
1 tsp sugar
2 tbsp coriander leaves and stalks, very finely chopped
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper
Preheat the oven to 180c. Coat the pumpkin pieces in olive oil, sprinkle with the cumin, season with salt and pepper, and roast for 30 minutes or until cooked through. Set aside to cool, then cut into bite sized pieces.
Dry roast the pine nuts in a pan over medium heat until golden.
Whisk the garlic, lemon juice, olive oil, sugar chilli and coriander until well combined. Season with salt and pepper. Toss the baby spinach and cucumber with a little of the dressing, and place on a serving platter. Add the pumpkin pieces, red onion, basil and grapes.
Heat a splash of olive oil in a frying pan over medium heat. Fry the haloumi for a few minutes each side until golden brown. Add to the salad and sprinkle with the toasted pine nuts. Drizzle with the remaining dressing and serve with a chilled glass of Kim Crawford.