Serves 3
Directions
- 1Roast chickpeas in a pan with olive oil, paprika powder and turmeric, then set aside.
- 2Fry the halloumi in slices or cubes in the same pan until golden brown and season with zaatar or oregano.
- 3Chop salad leaves, slice cucumbers, halve tomatoes, finely chop onions, and roughly pluck mint.
- 4Add tahini, olive oil, garlic, salt, and pepper to make a smooth dressing.
- 5Combine the vegetables with the roasted chickpeas and halloumi, add dressing and garnish with pomegranate seeds.
Ingredients
- Kopf Salatblätter
- 450 g Kichererbsen
- 200 g Halloumi
- Bund Minze
- rote Zwiebel
- Strauch Cherry-Tomaten
- Handvoll Granatapfelkerne
- 2 Gurken
- 2 EL Tahini (Sesampaste)
- 50 ml Olivenöl
- 2 Knoblauchzehen
- 0.5 TL Salz
- 0.5 TL gemahlener Pfeffer
- Olivenöl
- Paprikapulver
- Kurkuma
- Zaatar
- Oregano
Equipment
wooden bowlfrying panknifespoon
Tips
- Schmeckt auch super mit geröstetem Fladenbrot oder als Beilage zu gegrilltem Fleisch.
- Und das Beste: Man vermisst nicht mal Fleisch – versprochen.
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