By James Brodie
Paul West's Pumpkin Haloumi and Chickpea Salad
Paul West throws together a delicious and easy raw pumpkin, friend haloumi and chickpea salad
Updated at: Wed, 16 Aug 2023 17:46:03 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Nutrition per serving
Calories2504 kcal (125%)
Total Fat193.1 g (276%)
Carbs127.7 g (49%)
Sugars55 g (61%)
Protein83.9 g (168%)
Sodium3818.9 mg (191%)
Fiber29.8 g (106%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
butternut pumpkin
Halved, de-seeded and peeled
salt
200ghaloumi cheese sliced
2 tablespoonsolive oil
400gcan chickpeas
drained and rinsed
⅓ cupcurrants
½ cupslivered almonds
toasted
0.5 bunchcoriander
roughly chopped
dressing
for the
¼ cupolive oil
1 tablespoonapple cider vinegar
1 teaspoondried chilli flakes
1 teaspoonhoney
Australian
Instructions
Step 1
Shave the flesh of the pumpkin with vegetable peeler to create long threads
Step 2
Place pumpkin into colander and season generously with salt, mixing to ensure coverage
Step 3
Allow pumpkin to sit for 10 – 15mins to remove excess moisture
Step 4
Heat 2 tbs olive oil in a large heavy-based frying pan over medium-high heat.
Step 5
Add haloumi and cook for 2 – 3 minutes each side or until golden brown
Step 6
Remove haloumi from pan and slice into thin fingers
Step 7
Place softened pumpkin into bowl, add haloumi, chickpeas, coriander and currants and gently combine
Step 8
Combine all dressing in a separate bowl and stir to blend
Step 9
Pour dressing over salad, and lightly toss. Enjoy!
Step 10
Note Butternut pumpkins generally have thin skins, and skin can easily be removed using a good vegetable peeler.
View on abc.net.au
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