Ingredients 

• 400g pumpkin 
• 400g tin of baby beetroot, drained 
• Olive oil to sprinkle 
• 1 tbsp chopped rosemary 
• 2 cloves garlic, crushed 
• Salt and pepper 
• 200g halloumi 
• ½ cup walnut halves, roasted 
• 1 bag of baby salad leaves 
• Pomegranate jewels to sprinkle 

Green Shot dressing

• 2 tsp Dijon or grainy mustard 
• 1 tsp maple syrup or runny honey 
• 1-2 tbsp lemon juice 
• 3 tbsp olive oil 
• 1tbsp fresh herbs, chopped 
• Salt and pepper 
• ½ scoop Green Shot

Method 

Salad

Preheat oven to 200°C.

Peel the pumpkin and chop into small chunks, and spread out on a roasting tray.

Cut the beetroot in quarters and spread out on another roasting tray.

Sprinkle both vegetables with the olive oil, rosemary, garlic and season.

Roast the vegetables for 20 minutes. Remove from the oven and set aside to cool.  

Heat a non-stick frying pan.

Slice the halloumi in ½cm slices and fry until golden for 2 minutes on each side.

Remove from the pan and place on a paper towel.

Spread out the salad leaves onto a platter. Top with cooked vegetables and halloumi. Sprinkle over walnuts, pomegranate jewels and dressing. Serve immediately. 

Dressing

Place all the ingredients into a jar with a tight fitting lid and shake until combined. Leave at room temperature until ready to serve.