1kg butternut pumpkin, cut into bite size pieces
2 cloves garlic chopped
Extra virgin olive oil
Salt and pepper to taste
125g LUPIN KIBBLE
1 cup water /stock
125g greens beans, cut in half
30g pine nuts
200g Haloumi cheese
Spinach leaf or similar
Honey and mustard dressing or balsamic glaze
Prepare the LUPIN KIBBLE by adding stock and resting for an hour in the fridge. Or alternatively boiling in the stock for about 15 to 20 minutes and drained well.
Put the pumpkin in a roasting dish and coat lightly with the oil then roast, adding the garlic about 15mins before pumpkin is fully cooked.
Fry the Haloumi until browned. Cut into a suitable size.
Steam the beans but keep firm.
Place spinach on platter and layer with pumpkin, LUPIN KIBBLE, beans, Haloumi and pine nuts and lightly mix. Trickle over with the dressing.