Pumpkin and Halloumi Salad

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Floridia Halloumi is a natural cheese manufactured from fresh pasteurized cow’s milk. This cheese is shiny white, smooth without rind, has a fibrous rubbery texture and a deeply savoury taste. Floridia Halloumi is a cooking cheese and holds its shape when fried or grilled. Cut into thin slices, Floridia Halloumi placed in a hot, nonstick pan will rapidly become slightly charred and crisp, while the centre melts deliciously. Halloumi is often eaten in large slices or threaded in chunks onto skewers, but slices of Floridia Halloumi add a satisfying firmness to a grilled omelette. Combined with watermelon it makes a cool summery salad or try dicing it into small cubes and using to stuff peppers, courgettes or aubergines.

Bland and milky
Fibrous, rubbery texture
Shop product
  • 600g peeled and seeded jap or kent pumpkin, cut into 1½ cm thick wedges
  • 1 red onion, cut into 1cm thick wedges and separated
  • 6 sage leaves
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup (25g) baby spinach leaves
  • 1 cup (20g) baby rocket leaves
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 125g FLORIDIA CHEESE Halloumi, cut into ¾ cm thick slices
  1. Place the pumpkin in a single layer in a baking dish. Scatter with onion and sage, drizzle with oil and season. Bake in a 190oC oven for 25 minutes or until tender. Set aside to cool a little.
  2. Scatter the spinach and rocket over a serving platter and top with the cooled pumpkin mixture. To make a dressing, combine the extra virgin olive oil and vinegar and season. Drizzle over salad.
  3. Heat a non-stick frypan over a medium high heat. Add the Halloumi and cook for 2-4 minutes, turning, until golden. Top the salad with the Halloumi and serve.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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+61 3 9464 2600
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