1 butterkin or
12 shiitake mushrooms,
sea salt and ground pepper
400-gram tin chickpeas, drained and rinsed
1 teaspoon smoked paprika
2 tablespoons apple
1 tablespoon whole grain horseradish mustard
1 clove garlic, crushed
¼ cup olive oil
1 tablespoon olive oil
250 grams haloumi cheese, cut into triangles
2 handfuls mixed
2 tablespoons roasted pumpkin seeds
Preheat the oven to 180°C fan bake.
Halve the pumpkin, remove the seeds and cut into small wedges. Toss the pumpkin and the mushrooms with olive oil and place on a large baking tray. Season with salt and pepper.
Toss the chickpeas with olive oil and the smoked paprika and place in a separate baking dish.
Place both in the oven and cook for about 30 minutes until the vegetables are golden and tender and the chickpeas are crisp. Set aside.
Dressing: Whisk everything together and season with salt and pepper.
To assemble: Heat the oil in a sauté pan and cook the haloumi until golden on both sides. Don’t have the pan too hot or the haloumi will quickly brown but still be firm in the centre.
Place the salad leaves on a large serving platter and top with the pumpkin and mushrooms, then drizzle the dressing over everything. Scatter over the chickpeas, haloumi, pumpkin seeds and whichever berry you are using (see Cook’s note).
Cook’s note: Whole grain horseradish mustard is available from good supermarkets and specialty food stores.
You can use barberries, goji berries or cranberries instead of the pomegranate arils.