Crumbed Halloumi, Roasted Pumpkin and Rocket Salad

Crispy, golden crumbed halloumi is paired with sweet roasted pumpkin and red onion with peppery rocket and a tangy vinaigrette.

Meal Prep


  • Preheat the oven to 200 degrees, fan bake.
  • Roast the pumpkin and onion.
  • Crumb the halloumi. 
  • Make the dressing.
  • Cook the halloumi.
  • Assemble the salad and enjoy!


  • When cooking the crumbed halloumi you don't want to cook it on a high heat otherwise the crumb will start to burn before the halloumi has cooked through.

  • Don’t overcrowd the tray when roasting the pumpkin, cramming the tray will create a steaming effect, which is not going to help achieve the golden exterior you're after.

Meal prep guide - if you followed the meal prep guide you would have already made the dressing and chopped the pumpkin. 

This recipe serves four, if you’re cooking for two simply halve the recipe.

  • ¾ pumpkin (cut into wedges) 
  • 1 red onion
  • 175g halloumi (sliced)
  • 1 egg (whisked)
  • ¾ cup breadcrumbs
  • 120g rocket (1 bag) 
  • 3 Tbsp pumpkin seeds (toasted)
  • Butter
  • Olive oil 
  • Salt and pepper


  • ¼ cup olive oil
  • 3 Tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt and pepper 
  1. Preheat the oven to 200 degrees fan bake.

  2. Add the pumpkin and red onion across two baking trays, drizzle with olive oil and season with salt and pepper.

  3. Pop in the oven to roast for 35-40 minutes until golden brown and cooked through.

  4. In the meantime, prepare the halloumi. Grab two bowls, one for the egg and one for the breadcrumbs.

  5. Dip each piece of halloumi into the egg mixture and then into the breadcrumbs (just as you would with chicken or fish). Set aside while you prepare everything else. 
  1. To make the dressing, simply add all of the ingredients into a jar and shake well to combine.

  2. Once the pumpkin and onion have nearly finished cooking you can cook the halloumi. Heat a mixture of butter and olive oil in a large frying pan over a medium heat. Add the halloumi and cook for 2 minutes on each side or until golden brown on the outside and gooey in the centre.
  3. Once everything is ready you can assemble the salad. Add the rocket, pumpkin and onion to a large plate or platter, drizzle over the dressing and top with the crumbed halloumi and pumpkin seeds.


  • Swap out the pumpkin for sweet potato, carrot, cauliflower or a mix.

  • Swap out the rocket for baby spinach.