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Haloumi with roast chickpeas, pumpkin and middle eastern dressing

Say cheese! This fab and filling vegie dish will keep you powering from lunch through the afternoon
2
15M
20M
35M

Ingredients

Middle Eastern dressing

Method

1.

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.

2.

Meanwhile, put parsley, mint, onion and chickpeas in a medium bowl. Toss to combine.

3.

To make dressing, whisk all ingredients until combined.

4.

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.

5.

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.

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