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Photo of Chickpea, pumpkin and pomegranate salad by WW

Chickpea, pumpkin and pomegranate salad

9
Points®
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
4
Difficulty
Moderate
Party in the mouth! Crunchy and juicy pomegranate seeds with peppery radish, chickpeas and the flavour punch of haloumi cheese.

Ingredients

Pumpkin

1000 g, (Japanese), cut into 2cm pieces

Olive oil

1 tbs

Pomegranate

1 medium, halved

Canned chickpeas, rinsed and drained

1 400g can, (400g)

Lebanese cucumber

1 medium, halved lengthways, thinly sliced

White radish

1 individual, thinly sliced

Haloumi cheese

125 g, cut into 12 slices

Avocado

½ medium, cut into 2cm pieces

Walnuts

¼ cup(s), (25g), coarsley chopped

White sourdough bread

140 g, (4x35g slices)

Lemon(s)

1 medium, wedges

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and drizzle with half the oil. Bake for 30 minutes or until golden and tender.
  2. Remove seeds from pomegranate (see tip). Place pumpkin, chickpeas, cucumber, radish and three-quarters of the pomegranate seeds in a large bowl. Drizzle with 1 teaspoon oil and season with salt and pepper. Toss salad gently to combine. Transfer to a serving platter.
  3. Heat remaining oil in a small non-stick frying pan over high heat. Cook haloumi for 2 minutes each side or until golden. Top salad with avocado, haloumi, walnuts and remaining pomegranate seeds. Serve with bread and lemon wedges.

Notes

TIP: To prepare pomegranate, cut it in half widthways. Hold pomegranate halves over a large bowl and tap the outside with a rolling pin until seeds fall out, minus the white pith.

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