Warm Spiced Pumpkin & Cannellini Bean Salad

1 tbsp cumin seeds
2 tsp ground coriander
2 tsp turmeric
1/4 tsp chilli powder
80ml (1/3 cup) olive oil
1kg pumpkin, peeled, deseeded, cut into 3cm pieces
1 tbsp finely grated orange rind
60ml (1/4 cup) fresh orange juice
250g haloumi, thickly sliced crossways
1 x 400g can cannellini beans, rinsed, drained
1 bunch fresh coriander, washed, leaves picked
1 red onion, halved, cut into thin wedges
Lebanese bread, to serve

Preheat the oven to 180C. Combine the cumin, ground coriander, turmeric, chilli and 1 tablespoon of the oil in a large bowl. Add the pumpkin and toss until well coated in spice mixture. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray. Bake in the oven for 35-40 minutes or until tender.

Meanwhile, whisk together the orange rind, orange juice, and 2 tablespoons of the remaining oil in a small jug. Season with salt and pepper.

Heat the remaining oil in a large frying pan over medium heat. Add the haloumi and cook for 1-2 minutes each side or until golden. Transfer to a plate.

Combine the pumpkin, cannellini beans, fresh coriander and onion in a bowl. Pour over half of the dressing and toss until combined. Divide the salad among serving plates and top with haloumi. Drizzle with remaining dressing and serve with Lebanese bread.

from: www.taste.com.au