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
- Rinse chickpeasPreheat oven to 200C. Line an oven tray with baking paper. Drain and rinse the chickpeas.
- 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.
- 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.
- 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.
- 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.
- 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.