Who’s kidding who? No idea is ever original… no recipe is ever original either! But ‘appropriation’ is what the human race is all about. We share ideas, we evolve concepts, we try, we modify…

I have no problem admitting that… some of the things I know today are because someone shared it with me, openly. Which is part of what this blog is about – downloading and sharing the things I am learning with you.
This recipe was inspired by an afternoon out at a local pub. I loved this dish so much I went home to recreate it. So, now, I am sharing it with you. Perfect for the veggies out there – this had the right amount of protein and good fats as well as flavour.

What you’ll need:
  • 1 – 2 cups of Chickpeas (preferablly the dried kind, soaked over night)
  • Butternut pumpkin – 2 cups
  • 1 red onion
  • Mint
  • Pistachios
  • Haloumi
  • Olive Oil
  • Sesame Seeds
  • Walnuts
  • Pepper

What to do:
  • Peel and dice the pumpkin into small cubes. Toss with coconut oil and bake until tender but not too squishy – maybe 20 minutes?
  • Slice red onion into half moons. Gently sweat in a pan with a dash of coconut oil.
  • Crush Walnuts + pistachios. Finely chop mint.
  • Remove pumpkin and red onion. Allow both to cool.
  • Meanwhile, slice haloumi and grill on high for 2 minutes – get it nicely browned!
  • Place pumpkin and red onion in a big salad bowl and toss in the chickpeas, nuts, pepper + sesame seeds.
  • Season with a tiny bit of olive oil. Toss in the mint. Place Haloumi on top and serve!
Incredibly filling – the haloumi + chickpeas really fill you up.
Signing off with an exhale.
Pause. Listen. Live


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