Directions
- 1Mix together the bread, onion, fennel seeds, olive oil, salt and pepper.
- 2Roast on a baking tray at 180C/355F fan, stirring from time to time until the bread is golden and the onions are tender, around 20 mins.
- 3Place a wide frying pan over a medium-high heat with a little oil.
- 4Add the halloumi and plums (one of the cut sides down) to the pan.
- 5When the undersides are golden, turn so both sides are golden.
- 6Add a drizzle of honey to the pan, stir together and turn off the heat.
- 7Stir the chickpeas, halloumi, plums and radicchio together with the bread and onions.
- 8Dress with vinegar, salt, pepper and a little olive oil or honey to taste.
- 9Serve the plum, halloumi, and chickpea salad.
Ingredients
- 200 g block halloumi, cubed around 2cm
- 2 plums, cut into wedges
- 1 small head radicchio, diced around 2cm and washed
- 1 large red onion, cut into small wedges
- 2 thick slices sourdough bread, torn into chunks
- 250 g cooked chickpeas, drained and rinsed
- 1 tsp fennel seeds
- 1 tbsp runny honey
- 1 tbsp red wine vinegar
- Olive oil
- Salt
- pepper
Equipment
baking traywide frying pan
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