Crispy chickpeas, halloumi, pomegranate and zesty leafy salad.

Did NOT think I’d be saying this about a salad… But as the kids say ... This combo slaps Sweet, salty, spicy, fresh – everything you want. Here’s how to make it: For the chickpeas: • 400g tin chickpeas, drained I used • ½ tsp sweet paprika • ½ tsp garlic powder • Sea salt, to taste Roast at 200°C for 15 mins (oven or air fryer) For the hot honey halloumi: • 1 tbsp olive oil • 250g halloumi, diced • 1 tbsp honey • Chilli flakes, to taste Fry until golden, then pour in honey and chilli flakes. Cook until sticky and crisp. Salad bits: • 4 handfuls spinach, chopped • 2 cups cucumber, finely diced • 1 avocado, chopped (I didn't use as I'm allergic) • ¼ red onion, finely diced (soaked in water to take the edge off) • ½ cup pomegranate seeds • Small bunch mint + parsley, chopped Dressing: • 2 tbsp extra virgin olive oil • Juice of ½ lemon • 1 tsp tahini • Sea salt + black pepper To serve: Mix salad ingredients. Add cooled chickpeas + halloumi. Drizzle over dressing and toss well. Meal prep tip: Keep the greens and halloumi separate if storing – the halloumi can go rubbery and spinach gets soggy. Add both fresh when serving. Recipe originally by – love your work 👏

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Roast chickpeas at 200°C for 15 mins (oven or air fryer)

Step 2

Fry Halloumi until golden, then pour in honey and chilli flakes. Cook until sticky and crisp.

Step 3

Assemble salad.

Step 4

Combine dressing ingredients

Step 5

Combine all elements. Leave dressing, halloumi and salad separately if storing for lunch then next day

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