This salad is surprisingly filling. It can be served with a sweet potato, in a wrap or just as it is, so it is versatile enough for the whole family.

This is also a great packed lunch recipe!

Ingredients

2 tins of chickpeas, rinsed and drained

250g pack of halloumi cheese, cubed

1 tablespoon ghee or coconut oil

2 teaspoons sweet paprika

1 teaspoon cumin

½ teaspoon coriander

1/4 teaspoons chilli flakes

Salad leaves, assorted

Cooked and cooled broccoli spears

Radishes

Cucumber

Handful pumpkin seeds

 

Dressing:

50ml olive oil (extra virgin)

40ml apple cider vinegar

1 dessertspoon Dijon Mustard

Salt and Pepper

 

Method.

1. Cook the broccoli in simmering water for 6 minutes. Drain and plunge into iced water to stop the cooking process.
2. Arrange all the other vegetables on a large platter and add the cooled broccoli.
3. Heat the ghee or coconut oil in a frying pan. Add the halloumi cubes and drained chickpeas along with the spices. Cook for around 5-8 minutes, until the halloumi is golden on all sides and the chickpeas have dried out and are coated in the spices.
4. Add the chickpea and halloumi mixture over the top of the salad and sprinkle over some pumpkin seeds.
5. Shake the dressing ingredients together in a jam jar and pour over the top.