Chef Ray – Moroccan Pumpkin, Chickpea and Haloumi Burger

A flavoursome meal that is both high in iron and fibre.

Moroccan Pumpkin, Chickpea and Haloumi Burger

A flavoursome meal that is both high in iron and fibre.
Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Moroccan Pumpkin, Chickpea and Haloumi Burger
Servings: 4


  • 200 roasted capsicum (homemade or store-bought)
  • long red chilli deseeded
  • 1 lemon juice
  • 400 butternut pumpkin cut into 1.5cm squares
  • 400 g can chickpeas in spring water drained, rinsed
  • 1 large courgette grated
  • 1 Tbsp cumin
  • 1 Tbsp ground coriander
  • egg
  • ¼ cup  flour
  • ½ cup  breadcrumbs
  • 50 g haloumi cheese grated
  • 2 tsp canola oil
  • 2 cups  baby spinach
  • wholegrain sourdough rolls or wholegrain wraps
  • 2 large dill pickles sliced


  • Place capsicum, chilli and lemon juice in a food processor. Blend to combine sauce and set aside.
  • Bring a medium-sized saucepan of water to the boil. Add pumpkin and cook for 3-4 minutes or until just tender. Drain pumpkin. Leave to steam-dry for 3-4 minutes.
  • Place cooked pumpkin in a large bowl with chickpeas and mash to form a slightly chunky mixture. Add courgette, cumin, coriander, egg, flour, breadcrumbs and haloumi to bowl. Stir mixture to combine.
  • Place a large non-stick frying pan over a medium-high heat. Wet hands to shape vegetable mixture in 4 large patties. Add patties to pan and cook each side, turning carefully with a spatula, for 1-2 minutes or until golden brown.
  • Divide spinach amongst rolls. Transfer burger patties to rolls, top with reserved capsicum sauce and pickles and serve.


From: Chryssidis, Themis; Hann, Callum; Build A Better Burger In (Mar 15) Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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