Chargrilled pumpkin and haloumi salad with chickpeas
- 800g pumpkin, sliced (see tip)
- 2 medium eggplantaubergineXs, cut into wedges
- 120g haloumi, sliced
- olive-spray oil
- 2 teaspoons ground cumin
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
- 2 oranges, peel and pith removed, segmented
- ⅓ cup chopped walnuts
- 2 cups baby rocketarugulaX
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
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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.
Make it gluten free: Check cumin is gluten free.
Leave the pumpkin skin intact, as cooking makes it tender enough to eat.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 17g
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