Chickpea, pumpkin and pomegranate salad
1000 g, (Japanese), cut into 2cm pieces
1 medium, halved
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (400g)
1 medium, halved lengthways, thinly sliced
1 individual, thinly sliced
125 g, cut into 12 slices
½ medium, cut into 2cm pieces
¼ cup(s), (25g), coarsley chopped
140 g, (4x35g slices)
1 medium, wedges
- 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.
- 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.
- 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.