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Katrina Meynink’s Harissa Roasted Pumpkin, Haloumi and Grains Salad Bowl

Sydney-based mum of two, food writer, recipe developer and cake queen, Katrina Meynink is, undoubtably, very good at what she does... 

A successful author of two cookbooks and now the most glorious children’s picture book, Lulu Le Baby Chef, Katrina still finds times in the day to tempt and delight us with her sensational salad bowls and cakes and bakes alike. Her ‘Harissa Roasted Pumpkin, Haloumi and Grains Salad Bowl’ is perfect on a warm summer’s night. Treat yourself afterwards with a scroll through some of her incredible cake creations at The Little Crumb.

Harissa Roasted Pumpkin, Haloumi and Grains Salad Bowl

You can sub in some store bought harissa if time isn’t on your side, but really this harissa is good on everything from eggs at breakfast to some grilled meat and salad at night. It is the gift that keeps on giving. 

Serves 4


  • Harissa (makes 1 cup) 
  • 2 garlic bulbs extra virgin olive oil
  • 2 long red chillies
  • 2 red capsicums
  • 3 tsp ground cumin
  • 3 tsp caraway seeds, toasted
  • 2 tsp salt flakes
  • 2 tsp coconut sugar
  • 1 tsp finely chopped preserved lemon
  • 1 x organic butternut pumpkin, cut into wedges 

Grain salad 

  • 1 cup tri colour quinoa, rinsed
  • 2 cups vegetable stock
  • 1⁄2 cup mixed nuts (I used cashews, pistachios, smoked almonds)
  • 1⁄4 cup currants 


  • Mixed sprouts (use a combination)
  • Watercress
  • Baby kale
  • Avocado halves (1 half per person)
  • Baby sorrel
  • Coriander leaves
  • 1⁄2 tbsp. oil 


  • Labne or grilled haloumi



  1. Preheat the oven to 180C.
  2. Roast off the garlic bulbs and the capsicum until golden and caramelised.
  3. Remove the skin from the capsicum and add the bulbs and capsicum to a blender with the remaining harissa ingredients and blitz to combine, you want a paste like consistency.
  4. Reduce oven heat to 160C and toss the pumpkin wedges in oil and drizzle over some of the harissa (taking care not to add too much as it will burn) and roast until golden and cooked through. About 45 minutes.
  5. To cook the grains, gently simmer the rinsed quinoa in the stock for 12 minutes. 
  6. Remove from the heat, cover and leave for 10 minutes to steam and fluff up. 
  7. Combine all greens in a large bowl, drizzle with oil and lemon juice and toss to coat.
  8.   If using halloumi, slice thickly and cook in a frying pan over medium heat until lovely and brown.
  9. Place a large spoonful of grains in a bowl then top with remaining ingredients, finishing with a healthy dollop of harissa. 
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