Need a simple, go-to salad recipe that looks hella fancy but takes minimal effort? Then this is the recipe for you. This is my go-to salad for family BBQ’s, potluck nights and Christmas lunch. I could continue blabbering on about how great this recipe is – but I’ll just let the actual recipe do the talking. 

Ingredients: 

• 180g block of haloumi 
• 120g baby spinach 
• ½ Cup Macadamias 
• 700g Kent Pumpkin 
• 1 lemon 
• 150g green beans 
• ½ head of broccoli 
• Olive Oil
• Tbs Dried Rosemary
• 1 tbs butter

Method: 

1. Preheat oven to 180 grams 
2. Trim skin off pumpkin and nice into inch cubes 
3. Play pumpkin on a lined baking tray, drizzle with oil and sprinkle with dried rosemary. Toss to combine. 
4. Cook pumpkin in oven for 20 minutes or until pumpkin begins browning at edges. 
5. While pumpkin is cooking, trim ends of green beans and cut broccoli into small flowerets.  
6. Melt butter in pan and add in juice of one lemon. Add beans and broccoli and stir fry until softened. Set aside
7. Slice haloumi length ways into 1.5 cm pieces. Fry haloumi in frying pan until golden. 
8. Remove haloumi from pan and slice into bite-size pieces. 
9. Place macadamia nuts in an oven proof dish and place in oven for 5 minutes or until slightly toasted.
10. Place baby spinach on a serving plate, top with roasted pumpkin, fried beans and broccoli, haloumi and toasted macadamia nuts. 

Tip: This salad doesn’t need a dressing, but does pair well with caramelised balsamic vinegar if you’re feeling a little fancy!

Pssst! I’d love to see how you use my recipes. Tag me in your photos, posts and Instagram stories using the handle @the.urban.farmhouse.