Ingredients

• 1/2 (about 700g) butternut pumpkin, peeled, deseeded, sliced
• 1 tablespoon extra virgin olive oil, plus 125ml (1/2 cup), extra
• 165g (3/4 cup) dried risoni pasta
• 60ml (1/4 cup) fresh lemon juice
• 1/2 teaspoon cumin seeds, lightly crushed
• 1 tablespoon chopped fresh dill, plus extra sprigs, to serve
• 1 bunch rocket, trimmed
• 180g pkt haloumi, sliced
• Pomegranate seeds, to sprinkle

Method

• Step 1 Preheat oven to 200C/180C fan forced. Lightly grease a large baking tray. Place pumpkin in a bowl, add 1 tbs oil and toss to coat. Place in a single layer on the prepared tray. Season. Bake for 25 minutes or until tender.
• Step 2 Meanwhile, cook the risoni in a saucepan of boiling water following the packet directions or until al dente. Drain and rinse under cold running water. Drain well and transfer to a bowl.
• Step 3 Combine the extra oil, lemon juice, cumin and chopped dill. Season well. Add half the mixture to the cooked risoni.
• Step 4 Arrange the pumpkin and risoni mixture on a serving platter. Top with the rocket. Drizzle with a little of the remaining dressing.
• Step 5 Heat a non-stick frying pan over high heat. Cook the haloumi for 2 minutes each side or until golden. Place on top of the rocket. Drizzle with the remaining dressing and sprinkle with pomegranate seeds and extra dill sprigs.