Chickpea, pumpkin and pomegranate salad
9
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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