Serves 4 as a main
40 minutes
Ingredients
Halloumi 1.5 blocks
Watermelon 1/2 small
Chickpeas 400g can
Red Onion 1
Red wine vinegar 1 tbsp
Sugar 1 tbsp
Cherry tomatoes 200g
Salad leaves of your choice, 150g
Ground cumin 1 tbsp
Chilli powder 1 tsp
Garlic salt 1 tsp
Mint leaves 20g
Sunflower or mixed seeds 20g
Green dressing
Mint leaves 10g
Coriander leaves 10g
Parsley leaves 10g
Avocado 1/2
Honey 1 tbsp
Lime 1 juiced
Capers 1 tbsp
Olive oil 100ml
Method
Turn the oven to 180 c and drain and rinse the chickpeas. Dry them off then toss them in a bowl with the ground cumin, chilli powder, garlic salt, some oil and pepper. Roast for 15 minutes until slightly crispy.
Slice the onions thinly and place them in a bowl with the vinegar and sugar and allow to pickle.
Place all the dressing ingredients in a blender and pulse. Season to taste.
Assemble the salad with the leaves, chopped tomatoes, pickled onions, roasted chickpeas and chopped watermelon. Lightly toast the seeds and scatter on top.
Grill or fry the halloumi slices and serve on top with the dressing.
Eat and enjoy!
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