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Popped Pumpkin Seed, Mushroom & Halloumi Salad

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Popped Pumpkin Seed, Mushroom & Halloumi Salad
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Makes: 1 servings adjust
Packed with vitamins and minerals in a crunch-gasmic format, put a spring in your step with this super easy salad.



  • 12 large Carrot, spiralised.
  • 12 large Courgette, spiralised
  • 18 large Iceberg Lettuce, or similar, sliced
  • 12 teaspoon Fresh Dill
  • 18 medium Cucumber, sliced
  • 1 medium Tomato, quartered
  • 1 dessert spoon French Dressing, homemade

Step 1

Prepare all your veg, place into a bowl. Add the dressing, then mix. I like to double however many I'm prepping for, so I can use the leftover salad for an easy to eat meal the following day. If you box it in an airtight container and store in the fridge, this keeps like a dream!


  • 1 tablespoon Pumpkin Seeds, toasted
  • 14 block Halloumi Cheese
  • 1 medium Fresh Portabella Mushrooms

Step 2

Place a splash of water in the pan, along with a teaspoon of coconut oil, and heat. Add the mushroom, and cook on a medium heat on one side until it's starting to soften - I usually start with the flat side down in the pan. Turn the mushroom, then slice the halloumi, and add it and pumpkin seeds to the pan, still on a medium heat. Cook until the halloumi has browned, the pumpkin seeds have popped, and the mushroom is cooked. Serve on top of the salad and savour the flavours!
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