Harissa Caramelised Pumpkin and Grilled Halloumi Salad

Laura Romeo - Weber Grill Master

Difficulty: easy
Fuel Type:
  • People

    Serves 2

  • Prep Time

    15 min.

  • Barbecue Time

    50 min.


the Ingredients

Harissa Caramelised Pumpkin And Grilled Halloumi Salad
  • Completed step 400 grams Halloumi, sliced into 1cm slices
  • Completed step 250 grams cooked brown rice
  • Completed step 1 lemon
  • Completed step 60 grams rocket and baby spinach mix
  • Completed step 2 teaspoons olive oil
  • Completed step Sea salt and freshly ground black pepper, to season
  • Completed step 1 avocado, flesh diced
  • Completed step ¼ red onion, finely sliced
  • Completed step 1 tablespoon Balsamic Glaze

Harissa Roasted Pumpkin:

  • Completed step 550 grams butternut pumpkin, peeled and cut into 1.5cm cubes
  • Completed step 1½ tablespoon olive oil
  • Completed step 4 teaspoons harissa paste
  • Completed step ½ teaspoon salt

Smoky Chickpeas:

  • Completed step 1 tin drained chickpeas
  • Completed step 2 teaspoons smoked paprika
  • Completed step ¼ teaspoon salt
  • Completed step 2 teaspoons olive oil


The gooey grilled halloumi cheese, spice roasted harissa pumpkin along with the smoky roasted chickpeas and creamy avocado make this salad the ultimate feel-good mid-week meal, or side dish to any barbecue spread.
  • Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
  • Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
  • For the Harissa Roasted Pumpkin In a medium bowl, coat the pumpkin with olive oil, harissa paste and salt.
  • Once the barbecue has preheated, roast pumpkin over indirect medium heat, with the lid closed, for 45 minutes or until caramelised.
    Once the barbecue has preheated, place your pumpkin onto the trivet. Roast pumpkin over indirect medium heat, with the lid closed, for 45 minutes or until caramelised.
  • For the smoky chickpeas; in a medium bowl, coat the chickpeas with olive oil, smoked paprika and salt. Toss to coat.
  • Once the pumpkin has been roasting away for 25 minutes, pour the chickpeas into a Small Weber Grill Pan or small disposable drip pan. Place the pan in the indirect zone to roast for 20 minutes, over indirect medium heat, or until golden.
  • Once the pumpkin and chickpeas are golden, remove from the barbecue and set aside until required. Increase the temperature of your barbecue for direct cooking over high heat (250°C-290°C).
  • Once the barbecue has preheated to high heat, brush the cooking grills clean with a wire brush. Grill the halloumi slices over direct high heat, with the lid closed, for 1 minute per side, or until deep golden grill marks appear. Grill the lemon, cut side down for one minute or until caramelised.
  • To assemble the salad; in a large bowl add the spinach, rocket and brown rice. Squeeze over one half of the lemon, 2 teaspoons of olive oil and season with salt and pepper. Toss to coat the leaves and rice. Pour onto a serving platter. Scatter the roasted pumpkin and chickpeas, over the rice mix. Top with avocado, red onion and the grilled halloumi. Finish with a drizzle of the other lemon half and balsamic glaze.

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