adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Harissa pumpkin, haloumi and spiced chickpea salad bowl
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Flavorful harissa pumpkin with haloumi and spiced chickpeas in a hearty salad bowl for ultimate satisfaction.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 28.60 gm honey or maple syrup
  • 20.00 ml harissa
  • 800g Kent pumpkin, deseeded, cut into wedges
  • 20.00 ml dukkah
  • 400g can chickpeas, drained, rinsed
  • 2 tsp ras el hanout
  • 2 x 250g pkts rice and quinoa 40-second microwave cups
  • 250g pkt haloumi, sliced
  • 21.00 gm fresh lemon juice
  • 1 baby cos lettuce, cut into 4 crossways
  • 200g tomato medley mix, halved if large
  • 1 red onion, thinly sliced
  • 75g punnet pomegranate seeds
  • Pepitas, toasted, to serve
  • Sugar snap peas, blanched, halved lengthways, to serve
  • Baby kale leaves, to serve
  • Edible flowers, to serve (optional)
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper. In a jug, combine the oil, honey, and harissa by whisking with a fork until well mixed.
  • Spread the pumpkin in one layer on the tray. Coat with some of the flavorful harissa mixture. Bake for 20 minutes. Flip the pumpkin over, coat with more of the aromatic harissa mixture, and bake for another 15 minutes. Finally, sprinkle with dukkah and bake for an extra 5 minutes until the pumpkin is soft. Save the remaining delicious harissa mixture for later.
  • Spread chickpeas on a lined baking tray, spray with oil, sprinkle with ras el hanout, and bake for 15 minutes, shaking the pan occasionally, until toasted. Allow to cool.
  • Prepare the rice and quinoa cups in the microwave according to the package instructions. Set aside. Fry the halloumi in a non-stick pan over medium-high heat for 2 minutes per side until golden.
  • Squeeze fresh lemon juice into the reserved harissa mixture. Serve the rice mixture in bowls, topped with chickpeas, pumpkin, haloumi, and lettuce. Drizzle with the lemony harissa mixture. Finish by adding tomato, onion, pomegranate, pepitas, sugar snap peas, kale, and optional edible flowers.

Similar Recipes