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Chargrilled turkey, pumpkin, haloumi and dukkah salad

Chargrilled turkey, pumpkin, haloumi and dukkah salad

Total Time
30 min
15 min
15 min



500 g, Kent variety, cut into 8 thin wedges

Green string beans

175 g, halved diagonally

Skinless turkey breast

500 g

Olive oil

1 tbs

Haloumi cheese

120 g, cut into 5mm-thick slices

Roasted capsicum, not in oil

100 g, red, coarsely chopped

Lemon juice

2 tbs


1½ tbs


  1. 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.
  2. Meanwhile, bring a medium saucepan of water to the boil. Add beans and cook for 2 minutes. Drain. Rinse under cold water. Drain.
  3. 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.
  4. Arrange pumpkin, beans, capsicum, turkey and haloumi on a large serving platter. Drizzle with lemon juice and sprinkle with dukkah.


SERVING SUGGESTION: Baby spinach leaves. TIP: Dukkah is an Egyptian seasoning made up of nuts, seeds and spices. Find it in the spice aisle of most major supermarkets.