Baked Halloumi with Pumpkin Salad
Golden, salty baked halloumi with sweet roasted pumpkin, crunchy snow peas, and a lemon-honey drizzle. This halloumi and pumpkin salad is fresh, hearty, and easy enough for a weeknight dinner.
The secret? Baking the halloumi so it gets that golden crust without drying out, then tossing it through a salad of roasted pumpkin, chickpeas, cherry tomatoes, and greens. Every bite is a little sweet, a little salty, and totally moreish.
Jump to:
Ingredients for the Baked Halloumi Salad
- Butternut pumpkin
- Olive oil
- Salt and pepper
- Garlic
- Lemon
- Halloumi
- Honey or Maple Syrup
- Chickpeas
- Cherry tomatoes
- Baby spinach
- Snow peas
See recipe card for quantities.
Step-by-Step Instructions
- Preheat oven and prep the pumpkin
Heat oven to 220°C (200°C fan). Spread pumpkin cubes on a lined baking tray, drizzle with ¼ cup olive oil, season with salt and pepper, and toss well. - Roast the pumpkin
Bake for 20 minutes, turning halfway, until golden and tender. - Flavour and bake the halloumi
In a mixing bowl, toss halloumi cubes with garlic, lemon zest, 2 tablespoon olive oil, and a pinch of pepper. Arrange on a second tray and bake for 5-7 minutes, until golden and slightly crisp. - Make the dressing
In a small bowl, whisk lemon juice, honey, and remaining olive oil. Season to taste. - Assemble the salad
In a large bowl, combine chickpeas, cherry tomatoes, baby spinach, and snow peas. Add roasted pumpkin and baked halloumi. Pour over dressing and toss gently to coat. - Serve immediately
Enjoy while the halloumi is still warm and the pumpkin is tender.
Substitutions
- Dairy-free: Swap halloumi for extra-firm tofu, grilled or pan-fried for a crispy edge.
- Vegan: Use tofu instead of halloumi and replace honey with maple syrup or agave.
- Different greens: Baby spinach can be swapped for rocket, or mixed salad leaves.
- Pumpkin swap: Try sweet potato, Jap pumpkin, or Kent pumpkin for a slightly different flavour.
Variations
- Spicy kick: Add chilli flakes to the halloumi before baking, or drizzle the salad with chilli oil before serving.
- Mediterranean twist: Add olives, roasted red peppers, or sun-dried tomatoes for extra tang.
- Protein boost: Toss in cooked quinoa or add grilled chicken breast for a more filling meal.
Love this? You might also enjoy my Chicken Pumpkin Salad for a delicious chicken variation.
FAQ
Yes - roast the pumpkin and prep the other ingredients in advance, but add dressing and bake the halloumi right before serving for the best texture.
Feta works well (no cooking needed) or extra-firm tofu (grilled or pan-fried).
Absolutely - try Jap pumpkin, Kent, or even sweet potato.
For more recipes using pumpkin
- Pumpkin risotto with sage
- Carrot and Pumpkin Soup
For more salads
- Lemon Chickpea Pasta Salad
- Spicy Chicken Salad
- Pancetta with Niçoise Salad
Baked Halloumi with Pumpkin Salad
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
The star of the show, Baked Halloumi! Baked to golden perfection, it adds a savoury, salty kick that's beautifully balanced by the sweet notes of roasted pumpkin. Toss in the freshness of cherry tomatoes, the crunch of snow peas, and the leafy goodness of spinach, and you've got a yummy, healthy plate of food.
Ingredients
- 800g Butternut pumpkin, peeled and cut into 1.5cm pieces
- ½ cup Olive oil
- Salt and pepper, to taste
- 2 cloves Garlic, peeled and crushed
- 1 Lemon, zest and then juiced
- 360g Halloumi, cut into 2 cm cubes
- 2 tbs Honey or Maple Syrup
- 400g can Chickpeas, drained
- 1 punnet Cherry tomatoes, halved
- 200g Baby spinach leaves
- 200g Snow peas, trimmed and string removed
Get Recipe Ingredients
Instructions
Preheat oven to 220°C.
- Place pumpkin on a baking tray. Drizzle with a quarter of the oil, season and toss to coat. Bake for 20 minutes or until golden and tender.
- Meanwhile, combine garlic, lemon rind, a quarter of the oil, halloumi and pepper to taste in a bowl and toss to combine. Place on a baking tray and bake in oven for 5-7 minutes or until golden.
- Combine lemon juice and honey in a bowl with remaining olive oil, season to taste and mix well.
- Place chickpeas, tomatoes, spinach, snow peas, pumpkin and halloumi with the lemon honey dressing in salad bowl. Toss well and serve.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: Baking and tossing
- Cuisine: Mediterranean
