International dishesSaladsCyprusAbout 35 minutes, including 20 to 25 minutes roasting the chickpeas
This salad bowl comes together in about 35 minutes. The chickpeas turn crisp, the halloumi colors on the outside and the greens stay cool and fresh. The tricky part is the halloumi, which slumps easily in the pan.
Toss the chickpeas with curry powder and paprika and roast them at 200C for 20 to 25 minutes, turning once so they color evenly. The honey coated halloumi needs only a few minutes per side to turn golden and crisp.
This batch weighs about 975g, at roughly 178 calories per 100g.
Method
Heat the oven to 200C. Toss the chickpeas with the curry powder, paprika and salt, spray with oil and spread them over a tray lined with baking paper.
Roast the chickpeas for 20 to 25 minutes, turning once halfway, until crisp and golden. In an air fryer, give them 15 to 20 minutes at 200C.
Mix 2 teaspoons of honey, the juice of 1/4 lime and 1/2 teaspoon of finely chopped dried chili in a small bowl and coat the halloumi slices all over.
Heat a pan with a few sprays of oil over medium heat and fry the halloumi for a few minutes per side until golden and crisp on the outside.
Divide the spinach, avocado, carrot, tomatoes and red onion between two large bowls, top with the roasted chickpeas and halloumi, add the hummus and serve.
Tips
Halloumi is hard to find, so look in imported food shops or use a firm fresh cheese that holds its shape in the pan.
Keep the hummus separate and add it just before eating if you are preparing several portions ahead.
In an air fryer, 15 to 20 minutes at 200C gets the chickpeas crisp enough.
Coat the halloumi in the honey mixture right before frying, as sitting in it draws out moisture.
Honey is still sugar, so use the 2 teaspoons given and stop there.
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