Salad with roasted pumpkin and halloumi

Ingredients for 2 servings:

• 500 g pumpkin flesh, prepared and weighed
• 1 tbsp oil
• 1 ½ tbsp maple syrup
• 1 tbsp, heaped sesame seeds
• 1 tbsp, heaped pine nuts
• 125 g baby spinach or salad mix
• Salt and pepper, freshly ground
• 150 g Halloumi, plain or seasoned
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp grainy mustard
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 220°C. Deseed and peel the pumpkin, and cut into approximately 1.5 cm thick wedges. Cut the wedges into bite-sized pieces. In a bowl or large, shallow baking dish, toss with the oil and maple syrup, seasoning with salt and pepper. Arrange the pumpkin pieces side by side in a single layer in the dish or on a baking sheet and bake for approximately 25 minutes, until cooked through. Turn halfway through cooking and sprinkle with the sesame seeds 5 minutes before the end. Let the pumpkin cool. Toast the pine nuts in a dry pan until fragrant and lightly browned. Let cool on a plate. Mix the dressing ingredients well in a bowl, add the lettuce and pumpkin pieces, mix everything carefully, and arrange on 2 plates. Cut the halloumi into pieces or strips, fry in a hot pan, and place on the plates. Sprinkle with the pine nuts and serve hot. The cooking time for the pumpkin is only a guideline and may vary depending on the oven, pumpkin variety, and the size of the pieces. Instead of pepper, use Sichuan peppercorn or mixed peppercorns. Adjust the quantities according to the appetite of the diners.