Roast Pumpkin, Haloumi & Pearl Couscous Salad

Roast Pumpkin, Haloumi & Pearl Couscous Salad

Golden roasted pumpkin, crispy chickpeas, salty haloumi and pearl couscous come together with fresh herbs and bursts of pomegranate.

Finished with a generous drizzle of our much-loved Poppy’s Favourite Dressing for that perfect sweet and tangy finish.

Recipe In Collaboration With Issy, Olive & Spice.

Ingredients

  • 2 cans chickpeas
  • 1 tbsp paprika
  • 1/4 Kent pumpkin
  • 6 tbsp olive oil
  • Sea salt, to taste
  • 200g haloumi
  • 1½ cups pearl couscous
  • 3 cups chicken bone broth or vegetable stock
  • 1/2 cup pomegranate seeds
  • 1/2 cup parsley, finely chopped
  • 100g spinach
  • Rich Glen Poppy's Favourite Dressing (about half a bottle, or to taste)

Directions

  1. Preheat the oven to 200°C and line two trays with baking paper. Cut the pumpkin into roughly 3cm pieces (or to your liking) and toss with 2 tbsp olive oil and salt to taste.
  2. Drain and rinse the chickpeas, then spread on the second tray with the paprika, 2 tbsp olive oil and salt to taste. Roast both trays for about 40 minutes, until the pumpkin is golden and the chickpeas are crisp, checking halfway through - depending on your oven, the chickpeas may need extra time to crisp up.
  3. Meanwhile, bring the bone broth or stock to the boil, add the couscous, then reduce the heat to low, cover and cook for about 20 minutes until tender. Once slightly cooled, stir through 1 tbsp olive oil to separate the grains and stop them clumping.
  4. Slice the haloumi and pan-fry in 1 tbsp olive oil over high heat until golden on each side. Once slightly cooled, tear into bite-sized pieces.
  5. Combine all the ingredients in a large bowl and dress to your liking.

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Products used in this recipe

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Poppy’s Favourite Dressing

$13.00
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Extra Virgin Olive Oil 500mL

$18.00