Plum, Halloumi & Chickpea Salad

20 mins
Serves 3
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Directions

  1. 1Mix together the bread, onion, fennel seeds, olive oil, salt and pepper.
  2. 2Mix together the bread, onion, fennel seeds, olive oil, salt and pepper.
  3. 3Mix together the bread, onion, fennel seeds, olive oil, salt and pepper.
  4. 4Roast 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.
  5. 5Roast 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.
  6. 6Roast 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.
  7. 7Place a wide frying pan over a medium-high heat with a little oil.
  8. 8Place a wide frying pan over a medium-high heat with a little oil.
  9. 9Place a wide frying pan over a medium-high heat with a little oil.
  10. 10Add the halloumi and plums (one of the cut sides down) to the pan.
  11. 11Add the halloumi and plums (one of the cut sides down) to the pan.
  12. 12Add the halloumi and plums (one of the cut sides down) to the pan.
  13. 13When the undersides are golden, turn so both sides are golden.
  14. 14When the undersides are golden, turn so both sides are golden.
  15. 15When the undersides are golden, turn so both sides are golden.
  16. 16Add a drizzle of honey to the pan, stir together and turn off the heat.
  17. 17Add a drizzle of honey to the pan, stir together and turn off the heat.
  18. 18Add a drizzle of honey to the pan, stir together and turn off the heat.
  19. 19Stir the chickpeas, halloumi, plums and radicchio together with the bread and onions.
  20. 20Stir the chickpeas, halloumi, plums and radicchio together with the bread and onions.
  21. 21Stir the chickpeas, halloumi, plums and radicchio together with the bread and onions.
  22. 22Dress with vinegar, salt, pepper and a little olive oil or honey to taste.
  23. 23Dress with vinegar, salt, pepper and a little olive oil or honey to taste.
  24. 24Dress with vinegar, salt, pepper and a little olive oil or honey to taste.
  25. 25Serve the plum, halloumi, and chickpea salad.
  26. 26Serve the plum, halloumi, and chickpea salad.
  27. 27Serve the plum, halloumi, and chickpea salad.

Ingredients

  • 200 g block halloumi, cubed around 2cm
  • 200 g block halloumi, cubed around 2cm
  • 200 g block halloumi, cubed around 2cm
  • 2 plums, cut into wedges
  • 2 plums, cut into wedges
  • 2 plums, cut into wedges
  • 1 small head radicchio, diced around 2cm and washed
  • 1 small head radicchio, diced around 2cm and washed
  • 1 small head radicchio, diced around 2cm and washed
  • 1 large red onion, cut into small wedges
  • 1 large red onion, cut into small wedges
  • 1 large red onion, cut into small wedges
  • 2 thick slices sourdough bread, torn into chunks
  • 2 thick slices sourdough bread, torn into chunks
  • 2 thick slices sourdough bread, torn into chunks
  • 250 g cooked chickpeas, drained and rinsed
  • 250 g cooked chickpeas, drained and rinsed
  • 250 g cooked chickpeas, drained and rinsed
  • 1 tsp fennel seeds
  • 1 tsp fennel seeds
  • 1 tsp fennel seeds
  • 1 tbsp runny honey
  • 1 tbsp runny honey
  • 1 tbsp runny honey
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper

Equipment

baking traywide frying pan