Crispy Halloumi, Chickpea & Orange Salad
Golden, crispy halloumi meets warm, spiced chickpeas in this refreshing salad, perfectly complemented by the citrusy sweetness of Opies Sliced Oranges.
Method
1. Cook the Chickpeas & Halloumio Heat 2 tbsp olive oil in a large frying pan over medium heat.
o Add the chickpeas and fry until they start to turn golden. Remove from the pan and set aside.
o Add 1 tbsp olive oil to the same pan and fry the halloumi slices until golden and crispy on one side. Flip and repeat on the other side.
o Return the chickpeas to the pan, sprinkle with Ras el Hanout, and fry for 1 more minute. Remove from heat.
2. Make the Dressing
o In a small bowl, whisk together the orange juice, garlic, red wine vinegar, olive oil, salt, and pepper until combined.
3. Assemble the Salad
o In a large mixing bowl, toss together the lamb’s leaf, chicory, orange slices, beetroot, lentils, and herbs with half of the dressing.
4. Serve
o Divide the salad between two plates, top with crispy halloumi and warm chickpeas, and drizzle with the remaining dressing.
o Enjoy immediately!
Tip
Serve with warm flatbreads or toasted pitta for a more substantial meal.Ingredients
• 1 block halloumi cheese, cut into 4 slices
• 100g tinned chickpeas, drained
• 1 tsp Ras el Hanout
• 3 tbsp olive oil
• 4 slices Opies Sliced Oranges, halved
• 100g cooked green lentils
• 3 cooked beetroots, chopped
• Handful of lamb’s leaf
• 4-5 leaves red chicory
• Chopped dill & mint
For the Dressing
• 2 tbsp juice from the Opies orange jar
• 1 garlic clove, crushed
• 1 tbsp red wine vinegar
• 2-3 tbsp olive oil
• Salt & freshly milled black pepper
