Moroccan pumpkin, haloumi & chickpea salad

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

To make the dressing, whisk all dressing ingredients in a jug until combined. Season

Place the pumpkin on 1 prepared tray. Roast for 30 minutes or until tender.

Meanwhile, combine the vinegar, sugar and salt in a bowl. Add the onion and toss until coated. Set aside for 10 minutes to pickle. Spread the chickpeas over remaining prepared tray. Spray with oil and toss with the Moroccan seasoning to coat.

Place the chickpea mixture in oven. Roast with pumpkin for 5 minutes or until chickpeas are lightly toasted and pumpkin is golden.

Heat a chargrill pan over medium-high heat. Spray zucchini and haloumi with oil. Cook zucchini, in batches, for 3-4 minutes each side or until lightly charred and tender. Transfer to a plate. Cook haloumi, in batches if necessary, for 1-2 minutes each side or until lightly charred. Transfer to plate.

Drain pickled onion. Arrange the spinach down centre of a 30 x 40cm serving platter. Arrange the mint, beetroot, zucchini, pumpkin, haloumi, pickled onion, chickpeas and pistachios in rows on either side of spinach.

Drizzle two-thirds of dressing over salad, toss. Divide among serving plates. Serve with remaining dressing on side.