Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Moroccan Pumpkin, Haloumi & Chickpea Salad
Ingredients
- 600g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
- 2 tbsp apple cider vinegar
- 1 tsp caster sugar
- 1⁄2 tsp sea salt flakes
- 2 red onions, very thinly sliced
- 2 x 400g cans chickpeas, rinsed, drained
- 2 tsp Moroccan seasoning
- 3 zucchini, cut diagonally into 1cm-thick slices
- 200g packet haloumi, thinly sliced
- 120g packet baby spinach
- 1⁄2 bunch fresh mint leaves, torn if large
- 440g bottle pickled whole baby beetroot, drained, cut into 2cm pieces
- 115g (3⁄4 cup) pistachio kernels, coarsely chopped
- Tahini dressing
- 60ml (1⁄4 cup) extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
Chrome Extension
