Cube the pumpkin skin and all, drizzle with a little EVOO and bake it in a very hot oven for about 25 -35 minutes until cooked and browned all over but not too soft.S
Slice the haloumi into desired shape, but not too thick, and pan fry in a little EVOO till golden on both sides. Allow the pumpkin and haloumi to cool slightly.
Prepare the salad by dividing the lettuce leaves between 2 plates. Sprinkle with thinly sliced red onion, the cherry tomatoes, pumpkin, beetroot and haloumi.
Cook the lamb to your liking eg, medium rare, season with salt and pepper and pan fry it on high for about 2-3 minutes on each side so it’s caramelised on the outside but cooked medium on the inside. Let lamb sit for a couple of minutes.
Arrange 3 lamb cutlets on top of each salad, sprinkle each plate with 1 teaspoon of pine nuts.
Drizzle with a little balsamic vinegar and a generous splash of extra virgin olive oil EVOO.
Replace the balsamic vinegar with red wine vinegar or lemon juice or just use olive oil.
If carbs aren’t an issue use the broiled/baked/cryovaced beetroot to this salad. Make sure it hasn’t had any sugar added.
Load this recipe up on the Japanese/Kent/Kabocha pumpkin if you are not concerned about the carbs.