Huamata Paukena me te tīhi - Pumpkin and (Haloumi) Cheese Salad

Naomi Toilalo @whanaukai created this amazing recipe for us. It's too good not to share!

We all I know I love baking but do you know that one of my favourite meals in life is salad. Especially one like this, full of delicious flavour and perfect as a main or side dish. This is amped up with the delicious taste of @comvita Mīere Mānuka - Mānuka Honey! Namunamuā - delicious!

TE HUAMATA - THE SALAD

2 tsp mahitete (mustard, wholegrain)

1 Tbsp mīere mānuka (@comvita mānuka honey)

1 Tbsp cajun spice mix

2 Tbsp noni ōriwa (olive oil) 600 g paukena (pumpkin, weight of pumpkin with skin and seeds on)

1/4 C kākano paukena me ngā kākano putirā (pumpkin and sunflower seeds)

200g tīhi (cheese, haloumi)

120g mixed salad greens

1/2 taru haunga (fennel)

1/2 kūkama (cucumber)

Handful of finely chopped aniana (onions - chives or spring onions)

METHOD

1. Whakaranuhia te mahitete, mīere mānuka, cajun mix me te noni ōriwa. Combine the mustard, mānuka honey, cajun mix and olive oil.

2. Peel, deseed and cut the paukena in to chunks and add to a tray. Drizzle it over the pumpkin and reserve 1 Tbsp of the sauce.

3. Parahunuhunua mō te 25 miniti. Roast for 25 minutes. Add the kākano (seeds) in to the reserved of sauce. Stir to coat the seeds and add them to the pumpkin. Roast the paukena and kākano for a further 5-10 minutes.

4. Tapahia te tīhi - cut the cheese (into thick slices). Paraitia te tīhi - fry the cheese, do this in a small amount of oil.

5. Add the salad greens to a big bowl. Tapahia te taru haunga me te kūkama - cut the fennel and cucumber. Add it to the salad along with the cooled paukena, tīhi (cheese) and kākano (seeds). Finish with the aniana.

TE WAIRANU HUAMATA - THE SALAD DRESSING

2 Tbsp mīere mānuka (Comvita mānuka honey)

1/2 C wai rēmana (lemon juice)

1/4 C noni ōriwa (olive oil)

1. Add all the ingredients in to a jar. Kōroriroria - stir and drizzle half of the dressing over your salad just being before serving. Store with a lid in the fridge for up to a week.