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Crispy Chickpea, Halloumi and Pumpkin Salad
Serves 2
1 tbsp extra virgin olive oil
400 g butternut pumpkin, cubed
1 tsp cumin
400 g tin chick peas, drained
1 cup pearl couscous
.25 cup mint leaves
100 g rocket and spinach mix
.25 cup pumpkin seeds, roughly chopped
150 g haloumi
.25 cup extra virgin olive oil
1 tbsp lemon Juice
.25 cup mint leaves
.25 cup parsley leaves
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