ROAST PUMPKIN, GREEN BEAN & HALLOUMI SALAD

A fabulous combination of flavours and so easy to make...lucky for me the Greek guy doesn't like pumpkin so when I make it I have it all to myself on his pork chop night (And not 'Greek' at all, but uses some ingredients you can find at our shop)

• 1/3 of a whole pumpkin
• Fresh green beans - a good handful
• ILIADA Extra Virgin Olive Oil
• S & P
• Halloumi  195g
• Kalamata Papadimitriou Balsamic Cream

Peel and de-seed pumpkin, cut into 1cm cubes, place in a roasting pan and drizzle all over with olive oil and season well with salt and ground black pepper. Toss to coat. Roast @ 180o C for 15 - 20 minutes, or until golden and cooked through. Leave to cool.

Meanwhile steam the green beans until cooked to your liking, drain and leave to cool also.
Place cooked pumpkin and beans into a serving bowl.Cut the halloumi into fingers and fry in olive oil or coat in flour, egg and breadcrumbs and fry until golden.
Arrange cooked halloumi on top of the pumpkin and beans, drizzle with more olive oil and a lovely swirl of the balsamic cream.

Mm mmm