325g pumpkin, cut into thin wedges
100g green beans, halved crosswise
1 tbsp olive oil
1 tbsp red wine vinegar
1/2 cup (8g) fresh coriander, loosely packed
1/2 cups (8g) fresh flat-leaf parsley leave, loosely packed
50g baby spinach leaves
25g toasted pepitas
125g haloumi, sliced thickly
Heat a 28 cm frying pan over medium–high heat, coat the pan with cooking spray and cook haloumi until browned on both sides. Set aside.
Steam pumpkin and beans separately until almost tender. Set aside. Blanch beans in cold water; drain well.
Heat the barbecue grill plate, coat with cooking spray and cook pumpkin on the hot plate until wedges are tender.
Place oil, vinegar, herbs, spinach and pepitas in large bowl; toss gently to combine. Add haloumi, pumpkin and beans to spinach mixture; toss gently to combine.