Paul West's Pumpkin Haloumi and Chickpea Salad

Paul West throws together a delicious and easy raw pumpkin, friend haloumi and chickpea salad

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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.

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