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Spiced chickpea and haloumi salad

Ingredients

  • 2 x 400g can chickpeas rinsed well, drained

  • 1 tsp cumin ground
  • 1 tsp fennel seeds
  • 1 tsp smoked paprika
  • 5 small zucchini with flowers attached
  • 1 bunch of asparagus
  • 1 small red onion
  • 1 cup mint leaves
  • 1 haloumi
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • Sea salt and black pepper

Instructions

  1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Place chickpeas in a bowl. Drizzle with 1 tbs oil. Sprinkle with the cumin, fennel and smoked paprika. Season. Toss to combine. Spread over 1 lined tray. Bake, tossing occasionally, for 15 mins or until chickpeas are light golden. Drizzle the red onion with a little olive oil and wrap tightly in foil. Place in the oven to cook alongside the chickpeas. When the chickpeas and onion are ready, set aside to cool. Peel the onion into layers.

  2. While the chickpeas and onion are cooking, steam the zucchini and asparagus. Set aside to cool.
  3. Place chickpeas, zucchini, onion, asparagus and mint in a bowl. Place lemon juice and olive oil in a screw-top jar. Shake until well combined. Drizzle over the chickpea mixture and toss to combine. Arrange on a serving platter.

  4. Finally, cut the haloumi into fairly thick slices and grill in a dry frying pan, over medium heat. Add the haloumi slices to the salad and serve.