Chargrilled Pumpkin & Haloumi Salad with Chickpeas

I love the combinations of textures in this recipe and how each flavour explodes in your mouth. From the gooey haloumi, to the citrus of the orange.

Keyword: Australian Healthy Food Guide, Australian HFG, Chargrilled Pumpkin & Haloumi Salad Chickpeas, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Meal, Healthy Recipe, Healthy Recipes, HFG

Servings: 4

Ingredients

800g Kent pumpkin, thinly sliced
1kg eggplant, cut into wedges
120g haloumi, sliced
2 teaspoons cumin
1x 400g can no-added-salt chickpeas, rinsed, drained
2 oranges, peeled, segmented
⅓ cup chopped walnuts
120g baby rocket
2 tablespoons lemon juice

Instructions

Preheat a large chargrill pan or barbecue hotplate to high.
Lightly spray pumpkin, eggplant and haloumi with olive oil, then sprinkle over with cumin. Add pumpkin and egg plant to pan or hotplate and cook, turning once, for 5-10 minutes or until tender. Transfer to a large serving platter.
Add haloumi to hotplate or pan and cook, turning once, for 1-2 minutes or until soft. Transfer to serving platter.
Scatter chickpeas, orange segments, walnuts and rocket onto platter. Drizzle with lemon juice and a tablespoon of olive oil. Serve salad seasoned with freshly ground black pepper.

Notes

From: Bridgford, Jo; Cameron-Lee, Megan; Macri, Liz; Parker, Sally; Swain, Sarah (June 2021) Cook Fresh in: Healthy Food Guide