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Moroccan pumpkin, haloumi and chickpea salad recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious salad with caramelized veggies, charred halloumi, crispy chickpeas, pickled onions, and creamy tahini dressing. Crowd favorite!
Ingredients:
  • 600g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 40.00 ml apple cider vinegar
  • 5.00 gm caster sugar
  • 1⁄2.40 gm sea salt flakes
  • 2 red onions, very thinly sliced
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 tsp Moroccan seasoning
  • 3 zucchini, cut diagonally into 1cm-thick slices
  • 200g packet haloumi, thinly sliced
  • 120g packet baby spinach
  • 1⁄2 bunch fresh mint leaves, torn if large
  • 440g bottle pickled whole baby beetroot, drained, cut into 2cm pieces
  • 115g (3⁄4 cup) pistachio kernels, coarsely chopped
  • 60ml (1⁄4 cup) extra virgin olive oil
  • 48.00 gm tahini
  • 27.00 gm maple syrup
  • 5.90 gm Dijon mustard
Instructions:
  • Preheat your oven to 200C (180C fan forced) and prepare 2 baking trays by lining them with baking paper.
  • Combine all dressing ingredients in a jug and whisk until well combined. Season to taste.
  • Place the pumpkin on a lined baking tray and roast for 30 minutes, or until it is soft and tender.
  • In a bowl, mix together the vinegar, sugar, and salt. Add the onion and mix until well coated. Let it sit for 10 minutes to pickle. Then, spread the chickpeas on the baking tray. Spray with oil and toss with Moroccan seasoning until evenly coated.
  • Transfer the chickpea mixture to the oven and roast alongside pumpkin until chickpeas are lightly toasted and pumpkin is golden, approximately 5 minutes.
  • Preheat a chargrill pan over medium-high heat. Coat zucchini and haloumi with oil. Cook zucchini in batches for about 3-4 minutes per side until lightly charred and tender. Transfer to a plate. Cook haloumi in batches for about 1-2 minutes per side until lightly charred. Transfer to a plate.
  • Drain the pickled onion. Lay the spinach down the center of a 30 x 40cm serving platter, creating a vibrant green base. Assemble the mint, beetroot, zucchini, pumpkin, haloumi, pickled onion, chickpeas, and pistachios in neat rows on both sides of the spinach for a colorful and appealing display.
  • Pour two-thirds of the flavorful dressing over the vibrant salad and mix well. Separate onto individual serving plates and enjoy with the extra dressing on the side.

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