NOTE: This recipe will make enough pumpkin for approximately 12 salads. Separate into portions accordingly.

2-3x medium-sized Butternut pumpkin halves (easier to cut)
3 tablespoons of Extra Virgin Olive Oil
2 table spoons of dried Italian Herbs and Spices
30g Pine Nuts
180g salt reduced haloumi cheese, sliced into 24 pieces (slice into 6 first, then each piece into 4)
120g cucumber, washed, dried and peeled into strips

2 -3x medium-sized Butternut pumpkin halves (easier to cut) 3 tablespoons of Extra Virgin Olive Oil 2 table spoons of dried Italian Herbs and Spices 30 g Pine Nuts 180 g salt reduced haloumi cheese, sliced into 24 pieces (slice into 6 first, then each piece into 4) 120 g cucumber, washed, dried and peeled into strips

1. Preheat oven to 200C.

2. Remove the guts of the pumpkin using a spoon, and then the skin using a potato peeler.
3. Cut the pumpkin into rough cubes, around 2.5 cm each side.
4. Toss all the cubes into a large container.
5. Drizzle olive oil over the top of the pumpkin, then heavily douse with the mixed herbs.
6. Get two flat trays with edges and spray them with canola oil. Using your hands, spread the oil around all over the tray.
7. Mix up the herb and oil mix with the pumpkin, until all the pumpkin pieces are coated.
8. Spread the pumpkins over the two trays, and then place them in the oven for 30 minutes.
9. At time, turn the oven up to 250 degrees for five minutes.
10. Remove the top most tray to cool, and allow the other tray 3 minutes to crispen up.
11. Turn off the oven, take the other tray out and allow to cool.

3. In a small frypan, roast the pine nuts until golden (stirring continuously). Then fry the Haloumi slices until golden.

4. In dishes, assemble the cucumber strips, then add the roast pumpkin, roasted pine nuts and grilled haloumi. Serve cold.