Sarah's Version of Moroccan Salad and Chicken

Time for a catch up as I've been a bit remiss.

Didn't figure out a vege version of the chicken dish so Matt had this one by himself.  He thought it was quite tasty but a bit sweet.  I thought the spice flavours in the sauce (the ones that made it through the stock and proscuitto) smelt pretty good.

After reading the assessments of the salad I thought I'd try the same ingredients but cooked differently.  I mixed the pumpkin and chickpeas with the cumin, paprika and chilli along with a bit of oil and roasted them.  I was trying to get the chickpeas to go a bit crunchy but they need a slightly longer cooking time and I think the extra moisture from the pumpkin meant this didn't work.  While this was cooking I caramelised a couple of onions in the fry pan.

I cooled the pumpkin and chickpeas a bit and mixed it with the caramelised onions, fried haloumi and pumpkin seeds.  I forgot to get coriander so I used parsley instead.  This was really quite tasty but probably slightly more work than the original version and has quite a bit of extra oil.