A satisfying vegetarian family meal that takes advantage of the summer produce freshly harvested from the vegetable garden. Warm pumpkin and haloumi with fresh herbs.
Heat the oven to 170 degrees celcius
When the oven has heated, add the cubed pumpkin with a drizzle of olive oil and bake for 25 - 30 min
While the pumpkin is baking, create noodle spirals from the zucchini
Prepare the remaining salad ingredients
To a hot pan on the stove top fry the haloumi cheese strips until golden each side and set aside
Assemble the salad by placing the zucchini noodles, baked pumpkin, capsicum, haloumi and tomatoes onto a plate.
Add the herbs to the salad, the grated haloumi and salt and pepper
Dress with the lemon juice and oil to serve