Chargrilled pumpkin and haloumi salad with chickpeas
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Time to make:
$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
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
2 tablespoons lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat a large chargrill pan or barbecue hotplate to high. Spray pumpkin, eggplant and haloumi with olive oil; sprinkle with cumin. Cook the vegetables in the 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 2Place cooked vegetables and haloumi on a serving platter, then scatter with the chickpeas, orange segments, walnuts and baby rocket.
Step 3Drizzle salad with the lemon juice and 1 tablespoon of olive oil, season with cracked black pepper and serve.
You can leave the pumpkin skin intact, as cooking makes it tender enough to eat.
About this recipe
First published: April 2018