Chermoula Chickpea & Halloumi Pumpkin Buddha Bowl
with Zingy Radish Slaw & Garlic Dip- Almond
- Milk
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Peeled Pumpkin Pieces
1 packet
Mint
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Tomato Paste
2 packet
Halloumi
(Contains: Milk; )
1 packet
baby spinach & rocket mix
1 packet
Shredded Cabbage Mix
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
2
Radish
Nutrition Values
Cooking Steps
• Set your air fryer to 200°C. • Place peeled pumpkin pieces into the air fryer basket. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Cook for 10 minutes. • Shake the basket and cook until tender, a further 5-10 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray and flavour with olive oil, seasoning and salt as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice radish. Drain and rinse chickpeas. Roughly chop roasted almonds. • In a medium bowl, combine shredded cabbage mix, radish, a good pinch of sugar and salt and a drizzle of white wine vinegar. Set aside to pickle.
• When the pumpkin has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Cook garlic, chermoula spice blend and tomato paste until fragrant, 1-2 minutes.
• Add chickpeas, the water, plant-based butter and a pinch of brown sugar and cook until slightly thickened, 3-4 minutes. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side (Cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• When the pumpkin is done, transfer to a large bowl. Add spinach & rocket mix and a drizzle of white wine vinegar. Toss to combine.
• Divide chermoula chickpeas, pumpkin toss and zingy radish slaw between bowls. • Top with haloumi, dollop of garlic dip and garnish with roasted almonds. Tear over coriander to serve. Enjoy!
