Moroccan Pumpkin, Haloumi & Chickpea Salad

Ingredients

• 600g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
• 2 tbsp apple cider vinegar
• 1 tsp caster sugar
• 1⁄2 tsp sea salt flakes
• 2 red onions, very thinly sliced
• 2 x 400g cans chickpeas, rinsed, drained
• 2 tsp Moroccan seasoning
• 3 zucchini, cut diagonally into 1cm-thick slices
• 200g packet haloumi, thinly sliced
• 120g packet baby spinach
• 1⁄2 bunch fresh mint leaves, torn if large
• 440g bottle pickled whole baby beetroot, drained, cut into 2cm pieces
• 115g (3⁄4 cup) pistachio kernels, coarsely chopped
• Tahini dressing
• 60ml (1⁄4 cup) extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tsp Dijon mustard