Pumpkin and halloumi on a bed of rocket salad with chili-sesame dressing

Ingredients for 2 servings:

• 700 g pumpkin flesh (Hokkaido)
• ½ lime(s)
• 1 small red chili pepper(s), dried
• 1 tbsp agave syrup
• 2 tbsp sesame oil
• 1 tsp sesame oil
• 200 g arugula
• 160 g cheese (Halloumi), grilled cheese
• salt and pepper
• Basil, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve the pumpkin, remove the seeds with a spoon, and peel the pumpkin with an asparagus peeler. Cut the pumpkin flesh into bite-sized cubes. Juice the limes. Finely crush the chili pepper using a teaspoon or in a mortar. For the salad dressing, mix the lime juice, chili, agave syrup, salt, pepper, and 1 tablespoon of sesame oil well. Wash the arugula and spin dry. Snap off the long stems. Mix the arugula and the dressing well. Preheat the oven to 100°C (80°C fan-assisted oven). Heat 1 tablespoon of sesame oil in a non-stick pan. Fry the pumpkin cubes in it. Then cook over medium heat with the lid closed for 4-5 minutes until al dente, turning occasionally. Then season with salt, pepper, and basil, transfer to a baking dish, and keep warm in the oven. Heat 1 teaspoon of sesame oil in a small non-stick pan. Slice the halloumi and fry on both sides. Divide the arugula between two plates. Arrange the pumpkin cubes and fried halloumi on top of the salad.