From The Country Cookbook, Belinda Jeffery, Lantern, 2010.
I always enjoy cooking Belinda Jeffery’s recipes. They seem to work and generally are full of flavour. This salad was such a recipe.
Sufficient pumpkin for two was cut into pieces, placed in a baking dish, olive oil dribbled over and salt and pepper, and cooked in a 180ºC oven. At the same time a red capsicum went into the oven until blistered a little. When the capsicum was ready it was placed in a plastic bag until cool enough to remove the skin.
At serving time some haloumi cheese was cut into batons and fried quickly until golden.
Rocket leaves, sufficient for the dish, were dressed with a vinaigrette dressing and placed on a serving dish. Pumpkin pieces, slices of red capsicum and the haloumi batons were arranged on top.
This was a delicious salad. The next time I make it I will make the proper dressing, a basil one, though it was very good without.
Ease of cooking: ✔✔✔✔