Beetroot, Pumpkin Haloumi Salad | My Kitchen Stories (2024)

I love this salad. It has everything you need, Beetroot, Pumpkin and glorious squeaky warm Haloumi. This is a salad that works just as well in winter or summer . That means you can serve it warm or as a salad or side dish with just about anything. Keep this recipe cause it will be on heavy repeat at your house!!

This salad is always everyones favourite

It is probably because it doesn’t matter if it is winter or summer. It’s just that versatile.

In the winter it can be served warm and made indoors on a grill pan but in summer grill your Haloumi on the Barbeque or grill outdoors.

There are only really 4 main ingredients in this salad and they all work together to make it irresistible. Beetroot are earthy and have a lovely texture, pumpkin provides sweetness and a lovely soft texture, haloumi is creamy and well, squeaky. It also adds salt. Lastly a good dressing is a must. The dressing can take your plate of food to the next level and will have everyone asking for your recipe.

What is Haloumi?

It’s known as squeaky cheese in my house because that’s what it sounds like when you bite into it. Once a product of Cyprus in Greece it can be found in dishes all over the middle east.

This semi-hard unripened cheese is used for grilling. It’s milky, salty taste and a distinctive layered texture has made it popular all over the world. Traditionally it was made with sheep milk but it’s now found made with cow milk or a mixture of milks.

It can be barbecued or pan fried and goes beautifully with salad like this beetroot and pumpkin one here.

Haloumi can be cooked on the top of baked eggs or eggplant dishes. After grilling it’s perfect with a squeeze of lemon and some chopped mint. Surprisingly it is also delicious with a drizzle of honey straight from the grill.

It needs to be eaten as soon as it is cooked as it tends to harden when it cools. Lots of water escapes from it when it is heated. Try not to over brown it when grilling.

The white cheese above is Haloumi.

1. Shows how easily Haloumi is sliced. never cut haloumi thinner then this or it will be hard to grill
2. It is easy to slice and can be easily grilled too. The cheese once cooked is milky firm and salty. It’s best to use a flat spatular to lift the cheese from the grill plate. either oil the grill plate with oil and kitchen paper or paint the cheese with a little oil before grilling.
3. Turn the cheese over when it is golden. Cooking Haloumi evaporates water, so try not to cook it till it is dark brown.
4. I place the haloumi onto the top of the salad once it is cooked.

Try these other recipes using Haloumi

• Haloumi Party Bites with tomato and Oregano
• Haloumi with pumkin and baby kale

What’s the best beetroot to use?

There is nothing better than freshly roasted beetroot. For this recipe it’s probably best to peel it then drizzle with olive oil and salt and pepper wrap in foil and roast or Barbecue while you have a drink. They will take at the least an hour. You can also peel and quarter them again tossing in oil, salt and pepper and roasting them on a baking tray in the oven or barbecue.

If you don’t quite have the time for this then pre-cooked beetroot can be very handy. Just be sure to flavour it up well by adding salt and pepper and tossing them in a bit of your dressing before using them. I love to slice them into very fine slices a bit like a carpaccio and serve with goats’ cheese and crushed pistachios or with chicken or here with lamb too.

If you would like to cook your own beetroot peel them, drizzle with oil and wrap in foil before baking. You can also use pre-cooked though. Simply slice and toss in dressing with parsley and chives.

What kind of Pumpkin or squash should I use?

I most often use a Kent Pumpkin. This is the round type with a mottled green skin known as Kabocha or Jap Squash in the USA and UK. You can also use the smaller sweet butternut found in most countries. Whichever you use it should be fleshy and sweet.

Cut the pumpkin into even sized pieces so it all cooks in the same time frame. Don’t slice your pumpkin too thin or it will be too hard to pick up. Bigger chunks are best. Always toss the pieces in a little oil and salt and pepper then lay in a single layer on a baking tray lined with paper. Pumpkin can also be cooked on a barbecue | grill in the same way. Place the tray on a very low heat area on a rack and close the lid.

Serve it warm from the oven or roast it the day before. Whatever works for you.

1. The Pumkin here is Kent or Kabocha.The amount above is 600 gm before roasting and this is enough for 4 serves when combined with the other ingredients.

2. Make sure your pumpkin is cut into even sized pieces and tossed in olive oil and seasoning before roasting.

3. Lay the pumpkin flat on the roasing tray.

What kind of Salad dressing is best?

A good salad dressing is always a must. Just remember your salad dressing will be as good as the oil and vinegar you use.

Skip the supermarket and spend a bit of money on a really lovely vinegar a deli or specialist food store will have what you need. It could be a red or white wine vinegar a nice apple or sherry vinegar or a white balsamic condiment. You will not regret the difference it makes. Keep it in the fridge once opened to stop it oxidizing and it will stay fresh and sweeter tasting much longer.

If you can’t get your hands on a good vinegar don’t fret. Buy a really full flavoured olive oil and always Maille Dijon mustard or similar. It really helps.

I have made this dressing with a white wine vinegar that has a lot of natural sweetness. The dressing recipe is easy and you can tweak it to suit the vinegar you use. You may need to sweeten it just a tiny touch. Next, find a jam jar and shake that dressing. Keep any leftovers in the fridge for next time.

Helpful hints for making this salad perfect.

1. First use a nice flat salad plate
2. Use part of the dressing and coat the beetroot in a bowl by itself with some of add salt and pepper then chives and parsley for flavour reserving some for the top.
3. Place most of the beetroot on the bottom of the dish. This will keep the salad looking lovely and neat. If you mix all in the ingredients together everything will be pink!
4. Save a few pieces of beetroot for the top.
5. Grill the Haloumi just before you eat the salad. Grilled Haloumi doesn’t keep well it goes a little hard
6. Wipe the grill bars well with oil so the cheese doesn’t stick. Once it goes on the grill leave it for several minutes before you try to turn. It will be easier to turn over.
7. Once the Haloumi is grilled add it to the top of the salad and decorate with extra herbs, seeds and beetroot.
8. It’s ready you are going to be SO happy. Let people add more dressing if they like!

If you like this recipe and you make it leave me a rating or let me know. I’d love to hear from you ORsee yours so send me a picture by tagging me onInstagram orFacebook

This recipe was originally published as part of a recipe link up with Celia from figjamandlimecordial. It has been updated to improve content adding extra information and new pictures.