Warm spiced pumpkin & cannellini bean salad

Preparation Time 20 minutes
Cooking Time 45 minutes

Ingredients (serves 4)
* 1 tbs cumin seeds
* 2 tsp ground coriander
* 2 tsp turmeric
* 1/4 tsp chilli powder
* 80ml (1/3 cup) olive oil
* 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
* 1 tbs finely grated orange rind
* 60ml (1/4 cup) fresh orange juice
* 1 x 250g pkt haloumi, thickly sliced crossways
* 1 x 400g can cannellini beans, rinsed, drained
* 1 bunch fresh coriander, washed, leaves picked
* 1 red onion, halved, cut into thin wedges
* Lebanese bread, to serve


Method
1. Preheat oven to 180°C. Combine the cumin, ground coriander, turmeric, chilli and 1 tablespoon of the oil in a large bowl. Add the pumpkin and toss until well coated in spice mixture. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray. Bake in oven for 35-40 minutes or until tender.
2. Meanwhile, whisk together the orange rind, orange juice, and 2 tablespoons of the remaining oil in a small jug. Season with salt and pepper.
3. Heat the remaining oil in a large frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.
4. Combine the pumpkin, cannellini beans, fresh coriander and onion in a bowl. Pour over half of the dressing and toss until combined. Divide the salad among serving plates and top with haloumi. Drizzle with remaining dressing and serve with Lebanese bread.

Notes & tips
* Serves: 4 as a light meal

Source
Australian Good Taste - Page 21
Recipe by Michelle Southan