Warm Broccoli & Pumpkin Salad with Haloumi

Preparation Time
30 mins

Ingredients
1 Head broccoli (approx 400gm)
1 Half Japanese pumpkin (approx 400gm)
1 Pack Haloumi cheese (200gm)
1 small salad head (any leafy salad will do)
Salt
Pepper 
1 Bouillon cube of any flavor (or alt use a dash of soy sauce)
2 tbsp Miso paste (you can substitute with Dijon mustard)
4 large sp Olive oil
1/2 Lemon
dash of water
4 tbsp sesame  (black or white)
1/4 tomato, small dices (as decoration, not essential)








Toolkit
Knive, cutting board, frying pan, water pot, hand sieve, mixing bowl, colander

Instructions
1. Boil water with bouillon cube in water pot.
2. Cut broccoli into little florets. 

3. Cut pumpkin into approx 2cm big cubes. Keep the skin on if they are organic (it will add to the flavor. Take skin off if normal pumpkin.

4. Mix salad sauce out of olive oil, lemon juice, Miso/ Dijon, salt, pepper. Be careful with the Miso/ Dijon at first and add more as per your like. When doing the Miso sauce, go easy on adding any extra salt, since Miso is quite salty. 
5. When water boils, add broccoli and boil no longer than 3-4 minutes. You want to keep the crunch.
7. Fish florets out with hand sieve and put into colander and set aside.

8. Add pumpkin to boiling water and let boil for 3-4 min, depending on how mushy you like it. It will get mushy faster without the skin, so watch out.
9. Once cooked, fish out and set aside in colander with broccoli. *** you can reuse the font. Let cool, pour into freeze proof tupperware, use as soup stock when you cook your next soup!
10. Mix broccoli & pumpkin in salad mixing bowl, add sesame.
11. Cut Haloumi into thumb wide pieces and add to hot, oiled frying pan. Only let brown for about 45 seconds each side (Haloumi can become rubbery very fast).
12. Make small salad bed (half, large place) with salad, the Haloumi goes on top. 
13. Pour olive oil & tomatoes over Haloumi. 
14. Fill the other half of the plate with the broccoli & pumpkin mix. 

Enjoy.