I love simple, hearty salads, and I love sneaking beans into them whenever I can for extra bulk, vitamins and goodness. I have a longstanding love affair with pumpkin and haloumi (or pumpkin and marinated tofu for a vegan version), and cannellini beans provide a smooth richness without impacting on the salty-sweet salad. And kale is there for fun! You can use spinach or lettuce, but kale packs a nutritious punch again without overpowering flavour. Well, unless you cook it, but I’ve kept it raw here. You can massage it with olive oil, for an even more delicious outcome!
And now for the even funner part – I recently contacted Loving Earth after being a long-standing fan of their raw, sugarfree dark chocolate and asked if they were interested in partnering with me. The result is a very happy collaboration where I experiment with some of their products, creating fabulous new recipes over a series of weeks… and then packaging up a hamper of goodies like the ones I’ve used in my posts to give away to you!
I love Australian companies creating healthy, sustainable and fair products and the more I can incorporate them into my life, the better. I respect their efforts and their environmentally-friendly practices, and when it is funnelled into food that actually tastes good and is good for you, I want to encourage and support that effort.
So over the next week or so you’ll see a couple of recipes featuring their product*, and an opportunity to win the goodies I’ve used. Then I’ll do another two-week stint and a second giveaway of those products. EXCITED YET?!
Ok for pumpkin-beany goodness:
Pumpkin and Cannellini Salad with Haloumi and Kale
Serves 2
Ingredients:
250g pumpkin, sliced or cut into dice
125g haloumi, sliced
1 bunch kale, torn
1 can cannellini beans, rinsed and drained
1 tablespoon Loving Earth Raw Organic Coconut Butter/Oil
2 tablespoons Loving Earth Raw Organic Agave Syrup (light)
Juice of 1 lemon
salt and pepper, to taste
1/4 cup Loving Earth Activated Organic Pumpkin Seeds
Directions:
1. Heat a baking tray in a 200C oven for a couple of minutes, until hot. Melt 1 tablespoon of coconut oil/butter on the tray and add pumpkin, tossing to coat. Sprinkle with salt. Bake 20-25 minutes until soft and golden.
2. When pumpkin is ready, arrange kale and cannellini beans on a serving plate.
3. Pan-fry haloumi about 1 minute each side until golden brown. Add to kale and beans with pumpkin.
4. Sprinkle with salt and pepper, and drizzle over agave syrup and lemon juice.
*Disclaimer: I contacted Loving Earth directly with this idea as I really wanted to work with them. They couldn’t have been more friendly and willing to help. They generously gifted me two of each product that will be used over this series – one for me and one for you! That’s all, folks…
Sorry about the lack of meatless Monday button in my post, I'm posting from an iPad and it's not playing ball.
looks delicious!
Where do you buy kale from? Looks Awesome!
This recipe looks great and will go right into the fall as pumpkin becomes more and more available.
Hi Stacey what a great group of recipes I have never had or heard of Halloumi I had to google it now I hope I can find it to give it a try.
Thanks for hosting Looking forward to baby pics soon take care.
RaNae
Haloumi and pumpkin, yum a match made in heaven 🙂
Great photo! That kale really pops.
It happens to the best of us! What app do you use?
That's because it is!!
I grow mine! It's so easy and grows so fast. Otherwise I get it from fruit and veg shops, farmer's markets. Not sure about supermarkets? Don't think I've seen it there x
Given it's the middle of winter here, we've pumpkin galore! I'm always thinking of new ways to use it.
Haloumi is the best! And yes, only a couple more weeks to go now 🙂
I know I overuse it, but its seriously the best!
For some reason my camera's screen stopped working months ago, only to magically reappear nowadays! So I can get the settings correct, finally 🙂
Great dish and I love the addition of haloumi.. yum.
Hey Veggie mama, I LOVE the look of this recipe – the kale will really add depth to it. I can't wait to try.
I saw in your bio that you don't think you like tofu… I've just posted a recipe this evening that might, just might, change your mind.
http://www.veggierunners.com/?p=448
Haha I can eat it but I rarely love it… I will have to check out your recipe! Thank you x
Holy heck yes! This one {minus the kale, I just can't get on board with kale} is becoming my lunch tomorrow. Deal done. I have everything I need. YUM.
And yay for the goodies give-away! Can't wait.
Hi,
We've recently launched the site Everyrecipe.com.au, where users can search through thousands of recipes from the best Australian food sites and blogs.
We noticed that you have a lots of delicious recipes on your blog and would like to suggest you have a look at our Top Food Blogs section here: http://www.everyrecipe.com.au/top-food-blogs.
Follow the instructions on our site to add your own food blog to the list.
Our concept is already live in France, Germany, the UK, the US and Spain, and we deliver thousands of visitors to food blogs daily. You can also find us on Facebook by following the link below: https://www.facebook.com/pages/Everyrecipecomau/433258596697523
If you have any questions, don’t hesitate to contact us on [email protected]. Hopefully your food blog will be up there in the top!
Warm regards,
Senka
RecipesUS.com, Alldishes.co.uk, Touteslesrecettes.fr, Rezeptefinden.de, Todareceta.es
This recipe inspired me to use leftover cous cous & chickpea salad, with the addition of cooked barley, roasted pumpkin, haloumi & spinach. I have bought seeds to grow my own kale. I can't find anywhere that sells it in Brisbane. I grew to love in my home land Ireland.
Love your work!
Catherine