Pumpkin, haloumi, mint and hazelnut salad with a spiced tahini and yoghurt dressing

Although my recent getaway was exhausting and the complete opposite of relaxing (so much food, so little time) I've come home, as one always hopes to, with a renewed enthusiasm for blogging. Before I left, I was so caught up in other work that blogging had become more like a chore and a last minute rush than something that I derived any pleasure from. 

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I am pleased to inform you that I am currently deriving much pleasure both from spewing ultimately irrelevant words onto this forum, and from this salad that I am currently eating, saving the haloumi cubes until last, of course.

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Here's to another year of irrelevant rants, recipes, and extra halloumi on everything.

INGREDIENTS

1/2 butternut pumpkin (roughly 600g) - Sweet potato also works fabulously here
180g packet halloumi, cubed
Handful of mint
1/4 cup hazelnuts, lightly roasted (I do mine in a pan)

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FOR THE DRESSING:

1/2 cup yoghurt
1 tablespoon tahini
Juice and zest of half a lemon
1 teaspoon mixed spice
1 teaspoon sweet paprika
1/2 teaspoon Sriracha, or more if you like it hot
sprinkle of sea salt
1 tablespoon finely chopped mint

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METHOD

1. Preheat the oven to 180 degrees Celsius. Line two baking trays with baking paper and divide the sliced pumpkin equally between the two. Spray them lightly with olive oil and sprinkle with salt, and then pop them in the oven for 30 minutes.
2, In a medium bowl, combine the yoghurt, tahini, lemon juice and zest, and mix well to remove any lumps. Add the spices, salt, Sriracha and chopped mint, and stir to combine. Add a tablespoon or two of water to thin the sauce, and set aside.
3. Heat a saucepan to a high temperature without any oil. Adding 1/4 of the halloumi at a time, throw the cubes into the pan and toss every 10 seconds, or until the halloumi is beautiful and brown. Like me after fake tan night (Thursdays)
4. Once you have cooked the halloumi, assemble the pumpkin pieces on a plate. Throw on the halloumi and roasted hazelnuts, and then dob over the yoghurt dressing. Top with extra mint leaves, and a few extra hazelnuts, if you happen to have a few sneaky leftovers. 

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