Pumpkin is a quite filling and still low calorie food. It is nearly 90% water and rich in beta carotene which is converted in Vitamin A in the body and is essential for a good vision and improved immunity. Pumpkin seeds are rich in unsaturated fatty acids, antioxidants and other bioactive molecules (such as polyphenols and carotenoids), which have anti-inflammatory effects and might help to prevent cardiovascular diseases. What You'll Need:

  • 400g can chickpeas
  • 500g peeled pumpkin
  • 360g carrot
  • 1 lemon
  • 4 garlic cloves
  • spice mix (cumin, coriander, oregano)
  • 250g cherry tomatoes
  • 250g haloumi
  • 20g parsley
  • 60g pepitas
  • 100g baby spinach leaves

Method

  1. Rinse chickpeasPreheat oven to 200C. Line an oven tray with baking paper. Drain and rinse the chickpeas.
  2. Prepare veggiesCut the pumpkin into bite-size pieces. Cut the carrots in half lengthwise, then slice into 1cm half circles. Zest and juice the lemon.
  3. Roast veggiesPlace the pumpkin, carrot and the unpeeled garlic cloves (see cooking tip below) on the prepared tray. Drizzle over 1 tbs oil and 1 tsp honey. Sprinkle over the spice mix, zest, salt and pepper. Toss to coat. Roast for 10 mins, then add the chickpeas and roast for a further 10-15 mins until golden and tender.
  4. Prepare ingredientsMeanwhile, cut the cherry tomatoes in half. Drain and thinly slice the haloumi. Pick the parsley leaves (discard stems) and coarsely chop. Heat a large frypan over medium heat. Toast the pepitas for 3-4 mins until golden. Set aside to cool.
  5. Cook haloumiTransfer the roasted vegetables to a large bowl and set aside to cool for 5 mins. Squeeze garlic from the skin and finely chop. Heat 1 tbs oil in the same frypan over medium heat. Cook the haloumi for 2 mins each side or until golden. Remove pan from the heat and drizzle with 2 tbs lemon juice.
  6. Get ready to serveCombine 1 tbs oil, 2 tsp balsamic vinegar and the chopped roasted garlic in a small bowl. Add the tomatoes and baby spinach to the roasted veggies and pour over dressing. Toss to combine. Serve salad topped with the haloumi, pepitas and parsley.

Cooking Tip

Roasting garlic in their skins turns the garlic into a soft puree. Order this delicious dish here! New to Marley Spoon? Order here with $35 off your first box!