This little gem packs a punch for a delicious, nutritious weekend lunch dish

Serves: 4

Ingredients:

1 can of Chickpeas (drained and rinsed)

8oz Halloumi

1/4 red cabbage

1/4 white cabbage

Small bag kale

3 medium carrots

1 Red Pepper

12 Cherry Tomstord

1/2 cucumber

1/2 bunch chopped coriander

1tsp Harissa Paste

1tbsp Olive oil

Squeeze lemon

1tsp smoked paprika

Salt & Pepper to taste

Method:

1: Drain & rinse the chickpeas. Sprinkle with paprika, salt & pepper. Then place in an oven at 180degrees or air fryer until crispy.

2: finely chop both cabbages, grate the carrots , thinly slice the pepper & cucumber, finely slice the kale, dice up the cherry tomatoes. Put all into a mixing bowl.

3: Mix the olive oil, harissa & lemon together to make a dressing & massage this through the salad, leaving a small amount of the dressing to one side.

4: Chop the halloumi into baton sized pieces & rub over the rest of the harissa dressing.

5: Sear the halloumi on a griddle pan, so each side is nice & charred.

6: Plate up the salad, layer the halloumi & sprinkle over the chickpeas & chopped coriander . Add another squeeze of lemon, salt & pepper if you fancy.

7: Enjoy ☺️