Chargrilled pumpkin and haloumi salad with chickpeas
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Time to make:
30 mins (Hands-on time: 20 mins, Cooking time: 10 mins)
$1.90 per serve
(at time of publication)
Full ingredients list:
- 800g Kent pumpkin, sliced (see tip)
- 2 medium eggplants, cut into wedges
- 120g haloumi, sliced
- olive-oil spray
- 2 teaspoons cumin
- 400g can no-added-salt chickpeas, rinsed, drained
- 2 oranges, peel and pith removed, segmented
- 1/3 cup chopped walnuts
- 2 cups baby rocket
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat a large chargrill pan or barbecue hotplate to high. Spray pumpkin, eggplants and haloumi with olive oil; sprinkle with cumin. Cook veg 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.
Step 2 Place cooked veg and haloumi on a serving platter, then scatter with chickpeas, orange segments, walnuts and baby rocket.
Step 3 Drizzle salad with olive oil and lemon juice, season with cracked black pepper and serve.
Add slices of fresh pear to the salad for some sweetness.
You can leave the pumpkin skin intact, as cooking makes it tender enough to eat.
About this recipe
First published: June 2015