500g butternut pumpkin, peeled, thinly sliced

1/2 x 250g packet haloumi, sliced

150g baby spinach

1/2 cup macadamias

2 tablespoons sesame seeds

1/4 cup torn fresh flat-leaf parsley leaves

1 tablespoon red wine vinegar

1 tablespoon olive oil


Preheat oven to 180 degrees. Drizzle oil over pumpkin and place on a baking tray. Bake for 15-20 mins or until pumpkin is tender.

Meanwhile place Haloumi in a frying pan over a medium heat and gently fry until golden.

In a large bowl add haloumi, spinach, macadamias, sesame seeds, parsley and pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.