Keto Roasted Pumpkin & Halloumi Salad

The considerably candy roasted pumpkin mixed with salty cheese is a tremendous expertise. This salad is considerably larger in carbs than we might usually publish, so understand that it’s higher for these of you who’re consuming inside a shorter time interval every day. You’ll be able to reduce the carbs by lowering the quantity of pumpkin used and change it with a lower-carb vegetable like cauliflower or zucchini.

Each time we publish a recipe with halloumi, we get a variety of questions on it. Look, halloumi is wonderful. It’s a semi-hard, brined cheese, that’s implausible when fried or grilled. When you can’t discover it in your space, then strive frying up some queso fresco. And, when you haven’t tried frying queso fresco both then you could get on that instantly – it’ll change your life.

Yields 2 servings of Keto Roasted Pumpkin & Halloumi Salad

The Preparation

The Salad

  • 1 ¼ cups diced pumpkin
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • Salt, to style
  • 1 tablespoon butter
  • four ounces halloumi, cubed
  • three tablespoons flaked almonds
  • 200 grams watercress
  • half medium avocado, sliced

Dressing

  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/eight teaspoon salt
  • 1/eight teaspoon apple cider vinegar

The Execution

1. Preheat your oven to 400F.

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2. Combine the diced pumpkin with the olive oil, paprika, and salt. Unfold it out on a baking tray then roast for 15-20 minutes or till it’s begun browning and has softened.

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three. In a nonstick pan, preheat the butter over medium warmth. Fry the halloumi for 10-15 minutes, stirring sometimes, till the cheese has browned. Put aside.

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four. Unfold the almonds out throughout a baking tray then roast for 6-10 minutes. Once they’re completed set them apart.

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5. Combine collectively the tahini, olive oil, lemon juice, salt, and apple cider vinegar to create the dressing.

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6. Add the watercress to a bowl then high with the roasted pumpkin, halloumi, almonds, and avocado. Drizzle the dressing excessive to serve.

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This makes a complete of two servings of Keto Roasted Pumpkin & Halloumi Salad. Every serving comes out to be 537.55 Energy, 45.85g Fat, 11.1g Web Carbs, and 19.35g Protein.

Keto Roasted Pumpkin & Halloumi Salad Energy Fat(g) Carbs(g) Fiber(g) Web Carbs(g) Protein(g)
1 ¼ cups diced pumpkin 61 zero.2 15 three.four 11.6 2.2
2 tablespoons olive oil 239 27 zero zero zero zero
1 teaspoon paprika 6.four zero.three 1.2 zero.eight zero.four zero.three
1 tablespoon butter 102 12 zero zero zero zero.1
four ounces halloumi 340 25 2.5 zero 2.5 25
three tablespoons flaked almonds 52 four.5 1.eight zero.9 zero.9 1.eight
200 grams watercress 22 zero.2 2.6 1 1.6 four.6
half medium avocado 161 14.5 eight.5 6.5 2 2
1 tablespoon tahini 89 eight three.2 zero.7 2.5 2.6
1 tablespoon lemon juice 2.6 zero zero.eight zero.1 zero.7 zero.1
1/eight teaspoon apple cider vinegar zero.1 zero zero zero zero zero
Totals 1075.1 91.7 35.6 13.four 22.2 38.7
Per Serving(/2) 537.55 45.85 17.eight 6.7 11.1 19.35

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Keto Roasted Pumpkin & Halloumi Salad

This makes a complete of two servings of Keto Roasted Pumpkin & Halloumi Salad. Every serving comes out to be 537.55 Energy, 45.85g Fat, 11.1g Web Carbs, and 19.35g Protein.

The Preparation

The Salad

    • 1 ¼ cups diced pumpkin
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • Salt, to style
    • 1 tablespoon butter
    • four ounces halloumi, cubed
    • three tablespoons flaked almonds
    • 200 grams watercress
    • half medium avocado, sliced
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Dressing

  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/eight teaspoon salt
  • 1/eight teaspoon apple cider vinegar

The Execution

  1. Preheat your oven to 400F.
  2. Combine the diced pumpkin with the olive oil, paprika, and salt. Unfold it out on a baking tray then roast for 15-20 minutes or till it’s begun browning and has softened.
  3. In a nonstick pan, preheat the butter over medium warmth. Fry the halloumi for 10-15 minutes, stirring sometimes, till the cheese has browned. Put aside.
  4. Unfold the almonds out throughout a baking tray then roast for 6-10 minutes. Once they’re completed set them apart.
  5. Combine collectively the tahini, olive oil, lemon juice, salt, and apple cider vinegar to create the dressing.
  6. Add the watercress to a bowl then high with the roasted pumpkin, halloumi, almonds, and avocado. Drizzle the dressing excessive to serve.

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