Spinach, Pumpkin & Haloumi Salad.

Yield: Serves 4 (as a side salad) or 2 (as main meal)


  • 400g of  Chickpeas (either cook them yourself, or for a quick meal use a can of prepared chickpeas)
  • 1 bag of baby Spinach leaves
  • 50g of pinenuts
  • 1 packet of Haloumi cheese
  • ½ a butternut pumpkin


  • Peel the pumpkin, and dice into large thumb-size pieces.  Roast these on a tray with a little drizzle of olive oil.
  • When cooked, let them cool to warm temperature so they are easy to handle with your hands.
  • In a dry pan, over a gentle-medium heat, roast your pinenuts until they start to take on a little colour and smell aromatic
  • Wash your spinach in fresh water, and shake dry in a colander/strainer
  • Slice the haloumi cheese into strips about 5-7mm thick
  • In a very lightly greased pan over medium heat, grill the haloumi cheese and flip over when they have taken on some colour. Set aside
  • In a large bowl, add the chickpeas, pinenuts, spinach leaves and pumpkin pieces.
  • Make a simple balsamic vinaigrette or use your favourite salad dressing. My favourite however is a little balsamic vinegar with some macadamia oil (1/3 vinegar to 2/3 oil) and salt and pepper to taste
  • Place the haloumi cheese on top, and serve
  • For an additional zing, you can add some dukkah. This meal is highly nutritious and a great source of dietary fibre.

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