Haloumi Salad with Spiced Crunchy Chickpeas & Roast Veg

Serves 2

Time 25 minutes

Ingredients

1 small sweet potato, diced (skin on)

1 zucchini, sliced or chunked

1 red capsicum, chopped

1 tbsp extra virgin olive oil

½ tsp smoked paprika

½ tsp ground cumin

Salt + pepper

For Chickpeas

1 × 400 g tin chickpeas, drained, rinsed, patted dry

½ tbsp extra virgin olive oil

½ tsp smoked paprika

½ tsp ground cumin

¼ tsp chilli flakes (optional)

Pinch salt

Haloumi

1 block haloumi, sliced into thick strips

½ tbsp extra virgin olive oil, for frying

For the Salad

2 cups rocket (or mixed salad leaves)

½ cup cherry tomatoes, halved

Fresh herbs (mint or parsley), chopped

Dressing

1 tbsp extra virgin olive oil

Juice of ½ lemon

1 tsp Honey

½ tsp Dijon mustard

Pinch sea salt flakes & black pepper

Method

Preheat the oven to 200°C. Line two baking trays with baking paper.

Toss sweet potato, zucchini and capsicum with extra virgin olive oil, paprika, cumin, salt + pepper.

Spread out on baking tray and roast for 20 mins at 200°C until golden.

Toss chickpeas with extra virgin olive oil + spices. Spread out on second baking tray and add to oven to roast for about 15 mins until crisp.

Pan-fry haloumi in a drizzle of extra virgin olive oilfor 1–2 mins each side until golden. Shake extra virgin olive oil, lemon juice, Dijon mustard and pepper together.

On a platter, layer rocket, roast veg, haloumi slices and spiced crunchy chickpeas. Drizzle with dressing and scatter with fresh herbs.