Moroccan Pumpkin, Chickpea and Haloumi Salad

30g pumpkin seeds

1 Tbsp extra virgin olive oil

180g haloumi cut into 1cm cubes

1 onion finely sliced

750-800g pumpkin peeled and cut into 1-2cm cubes

425g can chickpeas

2 tsp ground cumin

2 tsp paprika or 1/2 - 1 tsp chilli powder

Large handful coriander chopped

1. In a large, dry, non-stick frying pan toast the pumpkin seeds for 2-3 mins or until some are turning golden and popping. Remove from pan and set aside.

2. Heat 1tsp of the oil in the pan then add the chopped haloumi. Cook, stirring frequently until golden all over, about 3-4 minutes. Remove and set aside on kitchen paper.

3. Add the remaining 2tsp oil to the pan. Cook the onion for 2-3 minutes or until translucent but not browned. Add the pumpkin and cook, uncovered, for a further 10 minutes stirring occasionally.

4. Add the chickpeas, cumin, paprika/chilli and 1/4 cup water and stir to combine. Cover and simmer over a low heat for a further 5-8 minutes or until the pumpkin is tender.

5. Stir in the cooked Haloumi and coriander and gently combine. Season to taste and serve sprinkled with pumpkin seeds and extra coriander.