Za'atar Halloumi and Chickpea Salad with Pomegranate

Make za'atar halloumi and chickpea salad with pomegranate, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
70 g Halloumi
120 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
120 g Cherry tomatoes
100 g Cucumber
30 g Red onion
40 g Pomegranate seeds
8 g Olive oil
Juice of half a lemon Lemon juice
Two teaspoons Za'atar
A handful, torn Fresh mint
Ingredient notes on the recipe page.

METHOD
1. Pat the chickpeas dry on kitchen paper, toss them with half the oil and half the za'atar, and roast at 200°C for twenty minutes until they start to crisp.
2. Slice the halloumi and cook it on a hot dry pan for two minutes a side.
3. Halve the tomatoes, chunk the cucumber and slice the onion thinly. Whisk the rest of the oil with the lemon and za'atar.
4. Toss the vegetables in the dressing, add the warm chickpeas and halloumi, and finish with the pomegranate and mint.

Contains milk and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/zaatar-halloumi-chickpea-pomegranate-salad

AI-generated images illustrating the recipe.

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