Haloumi With Roast Chickpeas, Pumpkin And Middle Eastern Dressing Recipe | Better Homes & Gardens Australia

Ingredients

• 300g butternut pumpkin, peeled, deseeded, cut into thin, small wedges
• Pinch ground sumac
• Olive oil cooking spray
• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• ½ small red onion, cut into thin wedges
• 400g can chickpeas, rinsed, drained
• ½ tsp olive oil
• 60g haloumi, sliced, patted dry with paper towel
• Middle Eastern dressing
• 2 Tbsp low-fat Greek-style plain yoghurt
• 1 tsp ground sumac
• 1 tsp finely grated lemon zest
• 2 tsp freshly squeezed lemon juice