Serves 1
Directions
- 1Cover the chickpeas in the sweet paprika & garlic powder and add sea salt to taste.
- 2Toss until well covered & bake in the oven or air fryer for 15mins on 200°C.
- 3Fry the halloumi in a heated non-stick pan until slightly brown, then pour in the honey & sprinkle on the chilli flakes.
- 4Fry until a little more golden & crispy. Use medium to high heat!
- 5Mix the salad ingredients together.
- 6Add the cooled down chickpeas & halloumi, pour the dressing over, mix well & enjoy
Ingredients
- 400 g chickpeas drained
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon garlic powder
- to taste sea salt
- 1 tablespoon olive oil
- 250 g halloumi diced
- 1 tablespoon honey
- to taste chilli flakes
- 4 handfuls spinach roughly chopped
- 2 cups finely diced cucumber
- 1 avocado roughly chopped
- 0.25 red onion finely diced soaked in water
- 0.5 cup pomegranate seeds
- small bunch mint leaves & parsley sprigs finely chopped
- 2 tablespoons EVOO
- 0.5 lemon juice
- to taste black pepper
- to taste sea salt
- 1 teaspoon tahini
- to taste stevia
Equipment
ovenair fryernon-stick pan
Tips
- You can enjoy this salad as it is, or with crackers/ couscous for more energy.
- I stored the salad in the fridge overnight, it tasted lovely the next day. However; halloumi does tend to get tough if not consumed straight away. If you want to avoid that just prep the rest of the salad & add the halloumi fresh before consumption.
- Leafy greens tent to get soggy when stored, even though chickpeas soak a lot of water from the rest of the salad in this case. To avoid this add leafy greens before consumption or consume leftover within 24hrs.
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