Keto Roasted Pumpkin & Halloumi Salad

Ingredients

The Salad

• 1/4 cup pumpkin diced
• 1 tbsp olive oil
• 1 tsp paprika
• salt
• 1 tbsp butter
• 4 oz halloumi cubed
• 3 tbsp flakes almonds
• 200 g watercress
• 1/2 medium avocado

Dressing

• 1 tbsp tahini
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/8 tsp salt
• 1/8 tsp apple cider vinegar

Instructions

1. Preheat your oven to 400F.
2. Mix the diced pumpkin with the olive oil, paprika, and salt. Spread it out on a baking tray then roast for 15-20 minutes or until it’s begun browning and has softened.
3. In a nonstick pan, preheat the butter over medium heat. Fry the halloumi for 10-15 minutes, stirring occasionally, until the cheese has browned. Set aside.
4. Spread the almonds out across a baking tray then roast for 6-10 minutes. When they’re done set them aside.
5. Mix together the tahini, olive oil, lemon juice, salt, and apple cider vinegar to create the dressing.
6. Add the watercress to a bowl then top with the roasted pumpkin, halloumi, almonds, and avocado. Drizzle the dressing over the top to serve.