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Pumpkin and quinoa tabouli bowl with tahini dressing
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Satisfying pumpkin, crisp haloumi, protein-packed chickpeas, and nutty quinoa come together in a nourishing bowl perfect for any meal.
Ingredients:
  • 72.80 gm extra virgin olive oil
  • 400g can chickpeas, drained, rinsed
  • 125.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 1/2 lemon, zested
  • 250g haloumi, thinly sliced
  • 2.00 tsp sumac
  • Sliced red chilli, to serve
  • Lemon wedges, to serve
  • 62.50 ml plain Greek-style yoghurt
  • 24.00 gm tahini
  • 42.00 gm lemon juice
  • 187.50 ml white quinoa
  • 600g butternut pumpkin, cut into 1cm pieces
  • 2 garlic cloves, thinly sliced
  • 40.00 ml pine nuts, toasted
  • 250.00 ml roughly chopped fresh mint
  • 1/2 red onion, finely chopped
Instructions:
  • Prepare the Tahini Dressing by mixing together yoghurt, tahini, lemon juice, salt, and pepper in a bowl. Cover and chill in the refrigerator until ready to use.
  • Cook the quinoa in a saucepan with 1 1/2 cups of cold water until tender and the liquid is absorbed. Let it cool.
  • Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add pumpkin and cook for 5 minutes until golden. Stir in garlic and cook for another minute until fragrant. Pour in 1/4 cup water, cover, bring to a boil, then simmer on low for 5 minutes. Uncover and cook for 1 to 2 minutes until liquid evaporates and pumpkin is tender. Transfer to a heatproof bowl, add pine nuts and sumac, season with salt and pepper, and toss to combine.
  • Combine mint, onion, pumpkin mixture, lemon juice, and remaining oil with the quinoa. Season with salt and pepper, then toss well to mix. Cover the tabouli and let it sit.
  • In the same pan, warm 1 tablespoon of oil. Add chickpeas and cook for 5 minutes until golden, tossing occasionally. Transfer chickpeas to a heatproof bowl, then add parsley, lemon zest, salt, and pepper. Mix everything together.
  • 1. Heat the remaining oil in a pan over high heat. 2. Sprinkle haloumi with sumac and cook for 1 to 2 minutes on each side until golden. 3. Divide the tabouli and chickpea mixture among 4 bowls. 4. Top each bowl with the cooked haloumi and drizzle with tahini dressing. 5. Serve with chili and lemon wedges on the side.

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