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Crunchy Roasted Chickpeas & Hot Honey Halloumi Salad
35m
Serves 8
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Crunchy Roasted Chickpeas & Hot Honey Halloumi Salad
instagram.com
35m
Serves 8
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Directions
1
Drain and dry chickpeas, then toss with sweet paprika, garlic powder, and sea salt.
2
Roast the seasoned chickpeas at 200°C for 15 minutes in an air fryer or oven until crispy.
3
Dice the halloumi.
4
Heat olive oil in a pan and fry the diced halloumi until golden.
5
Add honey and chilli flakes to the halloumi and cook until sticky and crisp.
6
Chop the spinach.
7
Finely dice the cucumber.
8
Finely dice the red onion and soak in water to reduce its sharpness.
9
Chop the mint and parsley.
10
Combine chopped spinach, cucumber, red onion, pomegranate seeds, mint, and parsley in a large bowl.
11
Prepare the dressing by combining extra virgin olive oil, lemon juice, tahini, sea salt, and black pepper in a blender and blend until smooth.
12
Add the cooled roasted chickpeas to the salad bowl.
13
Add the hot honey halloumi to the salad bowl.
14
Drizzle the dressing over the salad.
15
Toss all ingredients together until well combined.
16
Serve and enjoy.
Ingredients
400 g chickpeas, drained
0.5 tsp sweet paprika
0.5 tsp garlic powder
to taste sea salt
1 tbsp olive oil
250 g halloumi, diced
1 tbsp honey
to taste chilli flakes
4 handfuls spinach, chopped
2 cups cucumber, finely diced
0.25 red onion, finely diced
0.5 cup pomegranate seeds
small bunch mint
small bunch parsley, chopped
2 tbsp extra virgin olive oil
0.5 lemon juice
1 tsp tahini
black pepper
Equipment
air fryer
baking paper
pan
bowl
chopping board
knife
blender
spoons
fork
Tips
Keep the greens and halloumi separate if storing – the halloumi can go rubbery and spinach gets soggy. Add both fresh when serving.
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