Haloumi Salad with Spiced Crunchy Chickpeas & Roast Veg

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Fresh, colorful, and packed with texture, this Haloumi Salad with Spiced Crunchy Chickpeas & Roast Veg is anything but boring. Golden grilled haloumi brings that salty, cheesy goodness, while crispy spiced chickpeas add the perfect crunch to every bite.

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 × 400g 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

1. Preheat the oven to 200°C. Line two baking trays with baking paper.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.
2. Toss sweet potato, zucchini and capsicum with extra virgin olive oil, paprika, cumin, salt + pepper.Spread out on a baking tray and roast for 20 mins at 200°C until golden.
3. Pan-fry haloumi in a drizzle of extra virgin olive oil for 1–2 mins each side until golden. Shake together extra virgin olive oil, lemon juice, honey, Dijon mustard, sea and pepper until combined for the dressing.
4. On a platter, layer rocket, cherry tomatoes, roast veg, haloumi slices and spiced crunchy chickpeas. Drizzle with dressing and scatter with fresh herbs.