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Pumpkin, Haloumi & Broccoli Salad

Excellent source of vegetables

Puree Friendly

Easily converts to finger food friendly



- 500g pumpkin, diced.

- 2 cups broccoli florets, halved.

- 1 tsp cumin powder

- 1 tbsp. maple syrup

- 180g salt reduced haloumi, sliced into ~1/2 cm thick strips

- 200g salad leaves

- Extra virgin olive oil


- 1 tbsp. extra virgin olive oil

- 1 clove garlic, finely diced

- 1 tsp wholegrain mustard

- Juice of 1 lemon



1. Pre- heat oven to 180 degrees C.

2. Place pumpkin on baking tray, sprinkle with cumin & drizzle with maple syrup & olive oil, toss to combine. Bake for 15 minutes.

3. Place broccoli on pumpkin tray & toss together to coat with existing seasonings. Place haloumi on top & bake for further 15 minutes, turning haloumi half way through.

4. Meanwhile combine dressing ingredients in small bowl/leak proof container & whisk/shake to combine.

5. Place salad leaves in serving bowl and add pumpkin, broccoli & haloumi, drizzle with dressing & gently toss to coat.


TIP: For toddler friendly meal, reserve a small portion of pumpkin, haloumi & broccoli and simply serve with pasta and finely diced salad leaves.

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