Honey & Leak Grain Salad w/Roast Pumpkin and Halloumi

Ingredients

• 40g dried Currents

• 250g Halloumi (sliced into sticks)

• 160g leak (thinly sliced, whites rather than greens)

• 500g pumpkin (Kent, cut into 1cm wedges

• 250g grain (mix of Brown Rice, Black Rice, Quinoa or whatever is available)

• 2 garlic cloves (crushed)

• 60ml olive oil

• 2tsp Dijon Mustard

• 2tsp honey

• 60ml White Vinegar

• mint leaves (from 2-3 sprigs)

Method

1. Cook the Grains in the manner that is the style of the time. (eg: Brown Rice Thermomix Method)

2. Pre-heat the oven to 220c, Slice up the Pumpkin into 1cm wedges (can be peeled or unpeeled - the roasting will soften the peel nicely) and add to a roasting tray.

3. Add 1tbsp oil to the pumpkin tray and then coat in Salt, Pepper and other desired spices (eg: Sumac worked real nice). Toss to coat.

4. Place Pumpkin Tray in oven for 20 minutes.

5. Prepare a salad bowl (eg: large size) by adding Dijon Mustard and 30ml of white wine vinegar and whisk to a consistency, season with salt and pepper

6. Add diced leak to saucepan on medium heat with at least 15ml olive oil, preferably more to encourage leak to poach in the oil - leave to soften for at least 5 minutes, stirring regularly

7. once leak has softened add 15ml white vinegar, 10ml honey, 30ml water and allow the leak to caramelise (approx 2min), season with salt and pepper.

8. Add leak mixture to the salad bowl and stir to coat\cool

9. Using the same pan, add additional oil and then fry halloumi until golden (approx 2 mins each side, medium to high heat) - set aside once cooked

10. once grains are completed add to the salad bowl and mix thoroughly.

11. Plate by adding grain salad to bowls, adding roasted pumpkin together with fried halloumi and fresh mint leaves - can be finished with a further drizzle of oil.

    Approx 4 servings.

    Source: MarleySpoon Recipes