Chargrilled pumpkin and haloumi salad with chickpeas

1 Preheat a large chargrill pan or barbecue hotplate to high. Spray pumpkin, eggplants and haloumi with olive oil; sprinkle with cumin. Cook vegetables in pan (or on hotplate), turning once, for 5–10 minutes, or until tender. Add haloumi slices and cook, turning once, for 1–2 minutes, or until soft.

2 Place cooked veges and haloumi on a serving platter, then scatter with chickpeas, orange segments, walnuts and baby rocket.

3 Drizzle salad with olive oil and lemon juice, season with cracked black pepper and serve.