You don't have time to prepare lunch or dinner, but you don't want to fill your body with something that will only make you tired? How about trying this easy bowl with chickpeas and delicious halloumi cheese that's right on the table, fits in the box, and tastes great! 🥗

Shop ingredients

Wildflower Honey – 320 g – from a Czech beekeeper from the pure nature of the Jeseniky Protected Landscape Area

£4.49

Sweet Chilli Sauce – 330 ml – roasted bell peppers with chili peppers, balanced sweet and spicy flavor profile, without preservatives and thickeners

£4.99

£4.29

Avocado Oil Spray – 200 ml – premium Hass variety from Kenya, with a practical dispenser

£5.49

Hummus – 140 g – chickpea spread made with olive oil and tahini – creamy texture, delicate flavour, 100% natural, no seed oils

£1.79

Nutrition (1 serving)

581 kcal
44 g carbohydrates
30 g fats
31 g protein

Per 1 portion

Base:

80 g ready-to-eat chickpeas
80 g halloumi cheese
50 g ready-to-eat brown lentils
30 g avocado
100 g cherry tomatoes
80 g cucumber
80 g salad mix
10 g wildflower honey
mild sweet chilli sauce
5 avocado oil

Final Touch:

spring onion
seed mix with honey and chilli
2 tbsp Greek yoghurt
40 g smooked paprika hummus

Instructions

Fry the chickpeas in a little avocado oil in a pan, when they are slightly crispy, pour sweet chilli sauce over them to taste.
Cut the halloumi cheese into slices about 1 cm thick, fry in a pan on both sides until golden brown and finally lightly drizzle with honey and let it caramelise.
Then just serve everything in a bowl - salad, chopped vegetables, lentils, roasted chickpeas and slices of halloumi cheese.
Top with chopped spring onions, your favourite seeds, Greek yoghurt or cottage and hummus with smoked paprika.
So enjoy!

Products used in the recipe