Spiced Chickpea Salad with Halloumi

Posted on May 5, 2014

Happy May Bank Holiday to all my UK readers! Despite the fact that it’s cookies and cupcakes galore on this space, in every day life I *attempt* to eat as healthily as possible. Which never needs to mean bland and boring. Here’s another vegetarian friendly recipe that’s packed with flavour and is super filling. You’ll definitely have leftovers, and this is one of those dishes that tastes even better the next day after all the leftovers have marinated in all the spices and lemon juice in the refrigerator overnight.

Spiced Chickpea Salad with Halloumi

So filling and so full of flavour.Ingredients:

1 large baking potato1 teaspoon of cumin1 teaspoon of paprika1/4 teaspoon of ground coriander1/4 teaspoon of cayenne saltpepper3 tablespoons of olive oil1 chili, chopped400 g of canned chickpeas200g of baby spinach1 red bell pepper1 red onion250 g of halloumijuice of 1 lemon

I love halloumi more than I love most things.Instructions:

Preheat your oven to 425 F. Chop your potato into 1” chunks. Toss the potatoes with the spices and two tablespoons of the olive oil. Put them in the oven to bake for about 25 minutes (or until tender and golden.)

Chop your bell pepper and onion. Put them on a roasting tray with a bit of olive oil and after the potatoes have been in for about 15 minutes, put the veggies in the oven with them. (Give the potatoes a shake at this time.) When the potatoes have been in for about 25 minutes and the veggies for about 10, check them and turn the oven off.

Heat the remaining olive oil in a pan and gently fry the chili for 1 minute. Stir in the chickpeas and spinach. Cover and cook gently for 3-4 minutes, stirring occasionally until the spinach has wilted and the chickpeas are warmed through.

At the sametime, heat a non-stick pan until it is piping hot. Cut the halloumi into slices and quickly fry them for 1-2 minutes on each side.

Toss your potatoes, roasted veggies, and chickpea mixture in a large bowl. Add in the juice of 1 lemon and toss again to evenly distribute it. Salt and pepper it to taste. Serve topped with the grilled halloumi.