Chargrilled turkey, pumpkin, haloumi and dukkah salad
500 g, Kent variety, cut into 8 thin wedges
175 g, halved diagonally
skinless turkey breast
120 g, cut into 5mm-thick slices
roasted capsicum, not in oil
100 g, red, coarsely chopped
- Arrange pumpkin in a single layer on a plate lined with paper towel. Sprinkle with a little water. Cover with a single layer of paper towel. Microwave on High (100%) for 3-4 minutes or until just tender.
- Meanwhile, bring a medium saucepan of water to the boil. Add beans and cook for 2 minutes. Drain. Rinse under cold water. Drain.
- Preheat a chargrill or barbecue on medium-high heat. Brush turkey and pumpkin with oil. Season with salt and pepper. Cook turkey and pumpkin for 3-4 minutes each side or until turkey is cooked through and pumpkin is golden. Cook haloumi for 1-2 minutes or until golden.
- Arrange pumpkin, beans, capsicum, turkey and haloumi on a large serving platter. Drizzle with lemon juice and sprinkle with dukkah.