Grilled Cheese and Cannellini Bean Salad
ready in 1 hr 10 min.
Pumpkin packs this dish with nutrients including fiber, vitamins, minerals and antioxidants, while the beans add valuable, satiting fiber.
Skip the haloumi cheese to turn this recipe into a delicious vegetarian side.
Author of this recipe:
- 4 cups Pumpkin (diced)
- 1 teaspoon Coriander
- 2 teaspoons Turmeric
- 1 teaspoon Cumin powder
- ¼ teaspoon Chili powder
- olive oil
- 3 cups Halloumi cheese (thinly sliced)
- 1 Orange (juiced, zest grated)
- ½ teaspoon honey
- 1 ½ cups cannellini beans (drained and rinsed)
- 1 Red onion (cut into wedges)
- ½ bunch cilantro (leaves removed)
Heat the oven to 400°F.
Mix together the pumpkin, spices and 2-3 tbsp olive oil. Arrange on a baking tray and roast for around 30 min, turning occasionally.
Fry the cheese in 2 tbsp hot oil until golden brown.
To make the vinaigrette, mix together the orange juice and zest, 3 tbsp olive oil and the honey and season with salt and ground black pepper.
Remove the pumpkin from the oven, leave to cool until lukewarm and mix with the beans, onion and coriander. Arrange on plates, drizzle with the vinaigrette and place the cheese on top. Goes well with chapatis.