Za'atar Halloumi and Chickpea Salad with Pomegranate
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Roasting the chickpeas is optional but they are a different ingredient afterwards. Straight from the tin they are soft and slightly soapy.
Halloumi and chickpeas between them are the 26 g of protein. The pomegranate is 32 kcal for 40 g and is there for the crunch, not the numbers.

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