Left over roast vegetables can make a great base to create a yummy salad for lunch the next day.  One of my favourite roast vegetable is currently pumpkin so whenever I have the oven going I make a some extra to use for the next few days.  I don’t know if it’s pregnancy or just the fact that it’s delicious, but I can seriously chow down on it – lucky it’s so cheap right now!  Believe it or not, pumpkin isn’t as starchy as kumara or potato even though it has the same texture.

This combination of ingredients is a winner, so next time you’ve got the oven going, bake some pumpkin and make this for a yummy weekday lunch idea.    The chickpeas provide a source of protein, fibre and low GI carbohydrate, and the pumpkin and spinach give you two serves of vegetables towards your 5 plus a day.  The halloumi, nuts and currants add some delicious flavour and texture.

Roasted pumpkin, spinach & chickpea salad with halloumi

Serves 2 (can easily be doubled to serve four)

2 teaspoons olive oil
1 tin of chickpeas, rinsed and drained
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 cups roast pumpkin, cut into bite sized pieces
3 cups baby spinach or spinach, chopped
2 tablespoons slithered almonds
3 tablespoons currants
5 slices of halloumi

Place the drained chickpeas in a small bowl and sprinkle over the oregano, smoked paprika and garlic powder.  Mix well to evenly coat the chickpeas.

Heat olive oil in a fry pan over a medium heat.  Add the chickpeas and pan fry for around 5 minutes, stirring frequently.  Add the chopped pumpkin and stir until the pumpkin is warmed.  Next add the spinach and cook until wilted.  Sprinkle over the almonds and currants.  Place in bowls.

Clean the fry pan then over a medium heat, cook the halloumi slices until golden brown.  Spread evenly between the mixture.

Season with salt and pepper.  Eat and enjoy!

 

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