Chopped pumpkin & Sweet potato salad

combine. heat. eat

ingredients list

Your Prep Ingredients
-500g cumin baked butternut pumpkin
-500g sweet potato
supermarket ingredients
-1 tbsp olive oil
-1/2 tsp paprika
-Salt & Pepper
-80g Almonds
-60g Mixed seeds
-200g Cherry Tomatoes (Halves and Quarters)
-1 Cucumber, diced
-1 Avocado, diced
-250g haloumi, cut into 1cm cubes
-Juice of 1 lemon
-1/4 tsp dried oregano
-1/2 garlic clove, finely chopped
-pinch of chilli flakes
-2 tsp honey
-80ml olive oil
-Salt & Pepper



The Your Prep how-to guide for 5 star cooking, made easy.

  • Preheat oven to 180 degrees. Line a baking tray with baking paper. Toss the pumpkin and sweet potato with 2 teaspoons of olive oil in a bowl and season with paprika, salt and pepper. Arrange in a single layer across the baking tray. Sprinkle across the almonds and seeds. Roast in the oven for 15 minutes.
  • For dressing, place all ingredients in a bowl and whisk together until well combine. Season with salt and pepper. In a seperate bowl combine the cherry tomatoes, cucumber and avocado in a large serving bowl.
  • Heat remaining oil in a frying pan over medium heat. Cook the haloumi on each side for 1-2 minutes, or until golden brown. Remove from pan.
  • At the last minute, add the haloumi, pumpkin, sweet potato, almonds, seeds and dressing to the salad. Toss well and serve.