300g butternut pumpkin, peeled, deseeded, cut into thin, small wedges
Pinch ground sumac
Olive oil cooking spray
1 cup flat-leaf parsley leaves
1 cup mint leaves
½ small red onion, cut into thin wedges
400g can chickpeas, rinsed, drained
½ tsp olive oil
60g haloumi, sliced, patted dry with paper towel
Middle Eastern dressing
2 Tbsp low-fat Greek-style plain yoghurt
1 tsp ground sumac
1 tsp finely grated lemon zest
2 tsp freshly squeezed lemon juice
Preheat oven to 210° C (fan-forced). Line an oven tray with baking paper. Arrange pumpkin on prepared tray in a single layer. Sprinkle with sumac and spray with oil. Bake for 15-20 minutes or until pumpkin is just tender.
Meanwhile, put parsley, mint, onion and chickpeas in a medium bowl. Toss to combine.
To make dressing, whisk all ingredients until combined.
Heat oil in a small non-stick frying pan over a medium heat. Add haloumi and cook for 2 minutes on each side or until golden brown.
Add pumpkin to salad and toss gently to combine. Divide between serving bowls. Drizzle over dressing, top with haloumi and serve.
Nutrition Info PER SERVE
1472kJ, protein 19.7g, total fat 14.2g (sat. fat 6.4g), carbs 30g, fibre 12.4g, sodium 756mg. Carb exchanges 2. GI estimate low. Gluten free.