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Kale, Haloumi & Pumpkin Salad with Lemon Yoghurt Dressing
Ingredients
  • 1 tablespoon olive oil, plus extra to drizzle
  • 600g Jap pumpkin, unpeeled, cut into 3cm chunks
  • 1 bunch kale, trimmed, thinly shredded
  • ⅔ cup Jalna Greek Yoghourt
  • ½ garlic clove, crushed
  • 1 tablespoon lemon juice
  • 180g haloumi, thickly sliced
  • 1 pomegranate, seeds dislodged
  • ¼ cup pine nuts, toasted
  • ¼ cup mint leaves, torn
  • 1 fresh long red chilli, deseeded, finely chopped
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