Watermelon and Halloumi salad

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

1. 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.

2. Slice the onions thinly and place them in a bowl with the vinegar and sugar and allow to pickle.

3. Place all the dressing ingredients in a blender and pulse. Season to taste.

4. Assemble the salad with the leaves, chopped tomatoes, pickled onions, roasted chickpeas and chopped watermelon. Lightly toast the seeds and scatter on top.

5. Grill or fry the halloumi slices and serve on top with the dressing.

6. Eat and enjoy!